My Favourite Homemade Almond Milk + Step By Step Photos

619 comments

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I first tried making homemade almond milk a couple years ago, after many of you told me so many amazing things about it. It’s so creamy! It’s better than store bought! It’s a cinch to make! Homemade almond milk is the best!

And you know what? My first couple tries didn’t exactly knock it out of the park. Two words come to mind: hot mess! I used a cheesecloth and things didn’t go very smoothly, if you catch my drift. I’m sure some of you have a lot more finesse with a cheesecloth, but I did not seem to be one of those people.

This time, I finally took the plunge and purchased a nut milk bag (feel free to giggle). Also called sprouting bags, these mesh straining bags make homemade nut and seed milks (among other things) a total breeze. I cannot wait to explore its many uses.

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This time around, my almond milk making process was indeed a breeze.

Here are some step by step photos to show you my process. You should also know that every time I type “step by step” NKOTB starts playing in my head. I don’t even mind it.

We are going to soak a cup of raw almonds overnight or for 8 hours or longer. Sometimes if I’m in a time crunch I just soak them for 1 hour or so and it still turns out fine. Rinse and drain the almonds and pop them into your blender along with 3-4 cups of filtered water (I like 3.5 cups water in this recipe).

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Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts?

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Sorry, that sounded all weird and awkward.

My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. Oh my lanta. It’s intensely vanilla flavoured with notes of caramel and cinnamon. The secret to an intense vanilla flavour is blending an entire vanilla bean. Just chop it up and toss the whole bean into the blender. You’ll be left with some amazing vanilla almond milk. Of course you can always use vanilla extract or liquid sweeteners too. If using the dates and/or vanilla bean, add them along with the almonds and water. If you simply want to add a liquid sweetener or vanilla extract, you can add them now or at the end. Your call.

Blend for 1 minute on the highest speed. Let’s go TURBO mode!!!!

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Turbo mode scares me.

Place your bag over a large bowl and slowly pour in the milk. Thank you Eric for moonlighting as a hand model once again.

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A lot of the milk will filter right through the bag without any effort.

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But to get all of the milk out, you’ll need to do some gentle squeezing to encourage the milk through. This process took me a few minutes. As you can see in the photo on the right, I was left with about 1 cup of almond pulp.

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I rinsed the blender out quickly and poured the milk back into the blender. I do this because I find it easier to pour the milk from the blender into the jar rather than from a large bowl into the jar. If you have a wide mouth funnel feel free to use that.

Check out those tiny specks of vanilla! I blended in a bit of cinnamon and a pinch of fine grain sea salt for even more flavour enhancing. Tell me, what’s better than Vanilla Cinnamon Caramel flavour?

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Nothing.

You can use the almond pulp for all kinds of things like oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers, or you can even dehydrate it and then blend it up to make almond meal. Oh, and you can freeze it too.

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Man oh man, it tasted so lovely straight from the blender. I can assure you, it gets even better as it chills in the fridge.

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I’ve never been a big milk drinker, but this almond milk had me going back to the fridge again and again and again for little sips. I can’t promise I’m organized enough to make this on a regular basis, but it’s a fun option to have up my sleeve when I’m feeling motivated or just want a special treat.

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Vanilla-Cinnamon Almond Milk

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

By

4.9 from 63 reviews
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Creamy, lightly sweet, and so satisfying—homemade almond milk is a true luxury! My favourite flavour combo is a whole vanilla bean, a couple Medjool dates, cinnamon, and a pinch of sea salt. The secret to an intense vanilla flavour is blending the entire vanilla bean; just chop it up and toss the whole bean into the blender. Not to worry if you don't have one on hand though: a half a teaspoon of vanilla extract will work just fine in a pinch. This milk is delicious served with cookies, cereal, in a smoothie, or simply on its own.

Yield
3 1/2 cups
Prep Time
Cook time
0 Minutes
Total Time

Ingredients:

  • 1 cup raw almonds, soaked
  • 3 1/2 cups filtered water
  • 2 to 4 pitted Medjool dates, to taste*
  • 1 whole vanilla bean, chopped or 1/2 teaspoon vanilla extract*
  • 1/4 teaspoon cinnamon
  • Small pinch fine sea salt

Directions:

  1. Place almonds in a bowl and cover with a couple inches of water. Soak the almonds in water overnight (about 8 to 10 hours). For a quick-soak method, soak the almonds in boiled water for 1 hour. Rinse and drain well.
  2. Place drained almonds into a blender along with the filtered water, pitted dates, and chopped vanilla bean.
  3. Blend on the highest speed for 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
  5. Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
  6. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.

Tips:

  • * If your dates or vanilla bean are dry/stiff, soak in very hot water for 30 minutes before using. Drain well. You can use another sweetener of your choice like maple syrup instead of the pitted dates.

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You might be wondering – If I don’t have a nut milk bag can I use a fine mesh sieve? Yes you can. I did a trial using my sieve. I didn’t find the milk got as smooth compared to using a nut milk bag, but if you strain it several times, it comes out decent. Also, feel free to try a cheesecloth, but I’m definitely not the person to give you advice using that method.

What about the cost?

Homemade almond milk can be cheaper than store bought or it can be more expensive; it really depends on your ingredients. When I see bulk almonds on sale, I like to stock up and buy a big bag. Pop a bag in the freezer to ensure they stay fresh.

To avoid almonds sprayed with the chemical propylene oxide, please see this article and this handy guide to common brands that do and do not use the chemical. If you are concerned about propylene oxide on your almonds be sure to check with your almond retailer to see what sterilization method is used.

Have you ever made homemade almond milk before?

Where do you buy almonds? Any good deals out there in store or online?

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{ 619 comments… read them below or add one }

1 Lisa January 24, 2013

This is amazing! I’ve been waiting for a post on this. We’re getting a hand-me-down Vitamix and I’m so excited to try this. What deters me from normal almond milk are all the additives/ stabilizers, etc… while I’m sure they’re safe, pure almond milk sounds like the perfect drink.

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2 joe September 16, 2013

When u get your next habd me down can u hand yours down to me? (one can hope )

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3 Joanna January 24, 2013

What a great tutorial. I dont drink almond milk due to allergies but still enjoyed it. What I loved about this post is the difference between the soaked and dried almonds. I used to think it didn’t make a big difference but when you put up a visual- WOW is all I can. I will be soaking my nuts from now on. On a side note- I love the bowl in the pics. Where is it from?

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4 Angela (Oh She Glows) January 24, 2013

Glad you enjoyed the post! It’s funny I actually prefer the taste of the soaked almonds now. They grew on me. The bowl is part of a set from Crate & Barrel a couple years ago. I think they come out with new colours every so often.

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5 Denise March 14, 2013

Crate & Barrel Parker Bowls, Love them. I use them all the time for prep and for serving.

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6 Dale October 17, 2013

I read somewhere that soaked nuts were better for our digestions. So when you soak them for the milk you also eat them like that? Can they be kept after soaking to eat as a snack. thanks

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7 jen January 23, 2014

What I’ve always done is bake in the oven at the lowest temp setting for the entire day (or overnight) after soaking. Ideally use a food dehydrator. They get crisp and are soo good. You can also sprinkle seasonings/salt on the wet almonds before baking and it sticks to them.

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8 kristle January 24, 2013

your photos are beautiful, angela. when i make almond milk, i use cheesecloth over my sieve, and yes it is a hot mess. where did you get your nutmilk bag from? i usually don’t add anything to flavor my milks, as i just use them for making oatmeal mostly, never drinking straight.

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9 Angela (Oh She Glows) January 24, 2013

I can’t remember the store name, but I will go look it up and get back to you!

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10 Jen P January 24, 2013

I too would love to know which bag you purchased.
I also used the cheesecloth and what a mess!
Can’t wait to try a nut bag!

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11 Martha October 6, 2014

Amazon.com for the nut bag..

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12 rachel March 26, 2016

Can I re use the nut milk milk? what is the best way to get it clean? Or is it not as messy as I’m anticipating?

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13 Tere May 30, 2016

Amazon has DOZENS of them. I haven’t been able to tell which ones are soft and which ones are stiff.

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14 ayelen January 24, 2013

do you think you could make a nut bag by sewing up a cheesecloth in that shape?
seems like it would be easy enough. anyone have any experience with this?

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15 Kansas April 12, 2013

I used a sheer curtain and made up two of them. I bought the material at a thrift store, $9.99 and I have enough to make probably 20! I made up a paper template to reuse. Mine were 10 inches across with a rounded bottom (use a large pot lid to trace the roundness) and 13 inches high with a small hem/cuff at the top and a loop on one side. Instead of a loop you can insert elastic or drawstrings. Works perfect as a nut bag as well as draining yogurt. The first couple I made I just used old polyester material and sewed up a rectangle, they worked great but took a bit to dry.

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16 Jaime March 23, 2015
Recipe Rating:

I used new nylon panty hose. Cut them below the need and put it around my blender container. Worked like a charm!

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17 Suzanne January 25, 2013

you can buy one at nutsonline also

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18 Linda May 16, 2015

hahahaha it just doesn’t stop making me laugh :)

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19 Angela (Oh She Glows) January 24, 2013

I purchased it from a store in St. Catharines called Truly Organic Foods: http://www.trulyorganicfoods.com/nut-milk-bags.php

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20 kristle January 24, 2013

thanks. when i lift my cheese cloth up and twist it to “milk” it more, sometimes it tears and squirts out pulpy milk in any directions!

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21 Lia January 25, 2013

I’ve used “paint strainer bags” from the hardware store for this – after a good wash. They’re virtually identical and, upon googling, it seems like a common choice for similar food projects.

And thanks for the great post, Angela. I’d love to see some recipes for what to do with leftover almond meal. I find mine 6 months later building its own igloo in the freezer more often than not…

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22 Jenn April 30, 2013

My husband throws them in his smoothies :)

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23 Arlene February 22, 2015
Recipe Rating:

Here’s a recipe we were going to try: http://minimalistbaker.com/almond-meal-cookies-with-chocolate-chips-and-coconut/ I think you can generally use it like you would flour in cookie recipes, mix it in with your granola or oatmeal, or use it for a pie crust. Here’s more ideas. http://www.thekitchn.com/5-amazing-ways-to-use-almond-meal-ingredient-spotlight-190156. We loved the almond milk recipe!

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24 Angela (Oh She Glows) January 25, 2013

hah that’s exactly what happened to me!!!

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25 Patricia March 24, 2013

I also used a cheese cloth the first time I made it, and it was a disaster. I just finished making Almond Milk for the 2nd time, but this time I used “knee high panty hose/nylons” and it worked GREAT. Absolutely no pulp came out of the nylons.
Knee high nylons are super cheap and did the job better than a cheese cloth.

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26 Monika May 24, 2013

Thanks for the knee high idea! I just used one and this was my first time making almond milk. Between this awesome easy recipe and the knee high tip, I was done in minutes! Can’t wait to drink it in the morning!!!

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27 Jim R April 6, 2014

the knee high pantyhose is a great idea. I also use them to strain my honey after extracting from the comb. inexpensive, washable and reusable! (and theycome in different colors ;-)

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28 ping March 7, 2014

You can also get them from amazon for 7.99. Just go to amazon and search for nutbag.

cheers

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29 Susanne July 3, 2016

I just checked the link you posted, the bags are no longer available. I guess I will be looking at Amazon since my sewing machine is no longer available! Thanks for the info on making the milk.
One question, and I am showing my ignorance here, why not leave the nut fiber in the milk, and just add a little more water? Seems like everyone is always trying to add the fiber to their diets, why not just leave it in?

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30 Sarah Abare January 31, 2013

I found a nutmilk bag that works great at Whole Foods.

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31 Tim April 22, 2013

If you are having trouble finding a nut milk bag, try looking for a jelly strainer bag. It is the exact same thing. They carry them at Canadian Tire (usually beside the mason jars), or at kitchen stores. A two pack will set you back five bucks or so.

If you purchase it online, you can get the jelly strainer as well (usually a metal ring with 3 legs) which allows you to go hands-free (if you don’t happen to have a free hand-model lying around).

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32 ML March 1, 2014

I go to Ace Hardware and get gallon-sized paint strainer bags. They come two in a pack for less than $3. I use them all the time for nut milk and/or straining juices. They work great! Be sure you get the *gallon* size and not the 5-gallon size. :-)

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33 Rashell March 23, 2014

Thanks for the paint strainer bag idea. Went to Ace a few weeks ago and got some. Made my almond milk today and it came out perfect. The recipe and suggestions are awesome!! One thing, the whole vanilla bean $4.99 (for one) was very expensive. I’ll use extract next time.

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34 Keely May 8, 2014

Also – buying whole vanilla beans from the grocery store can be silly expensive. Plus they are generally really dry and have less flavor than should me preferable. I got my last batch of beans from the health food store – where they sell them by weight. They still aren’t cheap, but you get a better quality bean and probably for less than the one or two beans in a bag or jar that you get at most big chain grocery stores.

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35 Judi April 5, 2014

Thanks for the great suggestion! I have just finished my second batch of almond milk using a paint strainer bag…worked like a charm.

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36 Lauren June 14, 2014

Does anyone have any tips on how to clean a paint strainer bag for reuse? I threw out the first one because I couldn’t get everything out of it, would be nice to reuse!

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37 Travis March 24, 2015

I too have used the paint strainer bags for this. They are unbeatable for the price. For straining large quantities of seeds, I line an ice chest with a sheer curtain and leave plenty hanging over the sides. Then I dump everything in, gather the up the excess and lift the seeds out. This way I can strain 10+ gallons at a time.

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38 Kim April 15, 2015

I used to use paint strainer bags because they’re so much cheaper, but a couple of years ago I purchased a nut milk bag. I wish I had done it sooner. The nut milk bag has a much finer mesh and is super sturdy. Because of the super fine mesh, not only does it make super smooth milk, it’s also much easier to clean – the pulp bits just rinse right off. With the paint strainer bags, it took more time and effort to clean them. In addition, paint strainer bags may be cheap, but they often stretched out and had to be replaced. The seams weren’t nearly as sturdy and would separate after a while of squeezing them. My nut milk bag has reinforced seams and has not stretched or separated at all. Bottom line, spend a few extra dollars to get a nice nut milk bag. You won’t regret it.

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39 Jessica April 30, 2014

Zimtal! This is hands down the best strainer bag out there! I got mine on Amazon for 9.99, it is a bit more expensive, but TOTATLY worth it :)

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40 Tere May 30, 2016

Is the Zimtal the soft one? Some time ago I bought about 3 or 4 in succession: Zimtal and 2 or 3 others. Only one was soft; the others are stiff as wire. I want to buy more of the soft ones but want to make sure that Zimtal is the one I’m looking for. I truly appreciate someone’s feedback. Thanks!!

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41 MaryAnne June 7, 2016

I got a set of nut bags from Amazon for a good price. One small and one large. Just google nut bags on Amazon

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42 Amanda January 24, 2013

The very first time that I had almond milk I had homemade! I loved it and still love it more than the store kind. I made it because I suddenly changed my whole lifestyle, and was so excited to live all homemade and natural. That didn’t last, but continuing with almond milk did, I agree it is such a nice treat. My boyfriend LOVES homemade and begs me to make it all the time, claiming it is so much better then the store kinds! I haven’t mixed it with dates etc, so I think I will try that. I go for the Bulk Barn, the raw kind are cheaper (yay for less processing) so I go that route for health and economic reasons!

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43 ping March 7, 2014

You really have to shop and make sure that the almonds you get are truly raw organic unpasteurized. The changed the rules about almonds a couple of years back and not the FDA requires all to be pasteurized. You can get raw from other countries and a few in the USA. Try hunting down small growers near you if there are any.

Effective September 2007, the USDA ordered all almond growers to “sterilize” almonds in one of several ways: heat them using steam, irradiate them using a controversial ionization process, roast or blanch them, or treat them with propylene oxide (PPO).

PPO is a known carcinogen, and most countries, including the EU, have banned imported nuts treated with PPO. The chemical is so nasty that it’s even been banned by both the National Hot Rod and American Motorcycle Racing Associations, where it had been used as a fuel additive before it was deemed too dangerous.

The new rule created deceptive labeling. Almonds that have undergone chemical treatments or heating for pasteurization are still labeled “raw.” Consumers who purchase “raw” almonds may well think that those almonds are natural and unprocessed. Moreover, there will be no label requirement to specify what kind of pasteurization treatment was used among the many approved methods or combination of options. [source]

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44 Marlene @ Jade and Fern May 3, 2014

Wow, thanks for this info. I am constantly newly disappointed by USDA rulings and lax restrictions, especially when compared to other “first world” nations.

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45 Herbivore Triathlete January 24, 2013

Vanilla almond milk is my favorite milk of all time! Almonds are also my favorite nut. This post is perfect for me1

(The term “nut milk bag” is just awkward though, don’t you think?)

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46 Angela (Oh She Glows) January 24, 2013

Yes I had to avoid cracking some awkward Eric handling nut bag jokes. heh

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47 Herbivore Triathlete January 24, 2013

Ha! I wouldn’t have been able to control myself. Nope, there would’ve been lots of hubby holding nut bag jokes. He he he.

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48 Sarah January 24, 2013

Thanks, this is a great tutorial and motivation to try homemade milk! I am glad to hear I can use the leftover pulp as almond meal too, that makes it much more economical. Question–what kind/brand of nut milk bag did you buy? There seem to be a lot of choices and they all look the same (maybe because they are…?).

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49 Rick September 9, 2015

Just a topper to all the nut bag jokes, a nut bag is essentially a small version of a paint strainer bag, available at any lowes or Home Depot or your local paint or hardware store. The paint strainer fits inside a 5 gallon bucket to it is your answer for bulk production. They are generally 2 to a package and big enough to cut in half and make a couple of small ones out of a big one if you want. About a fifth of the price of a nut bag too. I use them to strain my extracted honey as it allows pollen and other nutrient particles through, much better than filtered and heated honey.

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50 Erica {Coffee & Quinoa} January 24, 2013

I don’t think I could ever utter the phrase “nut milk bag” with a straight face… but this recipe looks great, and I can’t wait to try :)

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51 Jesse (OutToLunchCreations) January 24, 2013

This sounds absolutely delicious! I have never been a mylk drinker but this might convert me!

If you want to make a nice latte you can put 1 cup of fresh almond mylk in your vitamix along with ginger, cinnamon, cardamon and a pinch of pepper to make a delicious chai latte. I hope to post this recipe on my blog at some point this winter!

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52 Anana February 7, 2014

Sounds soo yummy. Great idea … Thanks for sharing

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53 Karena Dixon January 24, 2013

This looks so easy and delish! Can’t wait to try it.

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54 Kaila @healthyhelperblog! January 24, 2013

YES! So excited you posted this! Ever since getting a vitamix I’ve wanted to try my hand at homemade almond milk!

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55 michelle January 24, 2013

I have a food processor and a standard blender. Could I make this using either one of those, or is success only guaranteed with a high speed blender?

Thanks!

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56 Angela (Oh She Glows) January 24, 2013

I think a regular blender will work, you just might have to blend the nuts longer than 1 minute to get it smooth as possible

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57 Lindsey MM January 24, 2013

When I used a regular blender in the past I found that I had to make sure I soaked everything (dates included) for the full time (10-12 hours) and it worked pretty well. :) I also agree with Angela; you will probably need to blend longer.

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58 JoAnn May 14, 2013

I’m wondering if you leave them to soak in the fridge or at room temp? I get nervous leaving things at room temp for too long

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59 Tami January 27, 2013

I have a nut milk bag. I simply ordered off Amazon. Maybe $7?

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60 Tami January 27, 2013

I make almond milk in a regular ol’ plain Jane blueberries. Works fine.

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61 Tami January 27, 2013

Ummm…not blueberries. *blender* darn autocorrect.

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62 LilyV January 8, 2014

Giggle!

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63 Samuel July 24, 2014

I used my Nutribullet. Works perfect for 1 cup of almonds and up to 2 cups of water (as long as you are not adding too many other ingrediants. I only let the almonds soak for about 36 hours so they hadn’t swollen to their full potential but I think it would still be ok after the full two days.

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64 Sarah January 24, 2013

I got a nut milk bag last year and have been making almond weekly ever since. It makes the process so much easier! I also use coconut water in my recipe instead of water and the taste is amazing!

PS – Did you know that NKOTB is touring with 98 Degrees and Boyz II Men this summer? Amazing!

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65 Angela (Oh She Glows) January 24, 2013

hah yea I heard about that the other day! Crazy

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66 Stephanie January 24, 2013

YUM! After your last post I set out to make my own again. I started giving almond milk to my son when he was 1 because he can’t drink regular milk so now we all just drink it. BUT he didn’t go for it. So I’ve been mixing half conventional and half homemade which is working but I think this just might be the ticket! Thanks! I have some almonds ready to go now. I do need to get a nut bag though *giggle*.

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67 Wendy January 25, 2013

Stephanie, any tricks for making large batches on a consistent basis. I would like to transition my 1 year old onto almond milk as well, but that’s a much larger quantity of weekly milk consumed. I would love to hear any techniques that make your process easier.

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68 Jessie March 9, 2013

I was reading this because a good friend of mine has a son who can’t drink milk either. He tends to be a very picky eater but your suggestion may be a good alternative. I suppose she can try to add different ingredients also to find a taste that works for him. Also sounds like this nut bag is a key component, so I will be sure to pass that tip along too.

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69 Megan S @ gourmet or go home January 24, 2013

Wow, beautiful photos in this post!

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70 Shundara@ SavyNaturalista January 24, 2013

I used a stocking for my nut milks I use to make maybe I should purchase a nut bag, I would have less of a mess.. I am enjoying the vanilla specks they look so lovely in the milk…

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71 Carey January 31, 2014

The stockings work well but the trick to less mess is an embroidery hoop. Pull the mouth of the stockibg over the hoop and lock it. Then you can set the hoop on skewers across your dish for hands free.

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72 Ashley January 24, 2013

Lovely photos!! I also have always used cheesecloth but just bought a nut milk bag. Can’t wait to try it out. I always love homemade on day 1, but have also not been quite as impressed. I need to do more experimenting, starting with this!

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73 Kierstan @ Life {and running} in Iowa January 24, 2013

I have made hazelnut milk a few using the same method – combined with cold pressed espresso you get the most amazing iced latte ever. (Clearly, this was back in the warmer months!).

Without cheesecloth or a nut milk bag, I just used a few layers of paper towels which worked fine. Just have to be extra gentle when squeezing the excess milk out of the nut pulp.

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74 Anana February 7, 2014

Cold pressed espresso . I would like to know more about how to make that.

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75 Caitlin January 24, 2013

what an awesome post, angela! those tiny flecks of vanilla bean made me swoon…

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76 Maggie January 24, 2013

I’ve been waiting for you to post this recipe! My oat milk turned out fantastic, can’t wait to try this milk out.

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77 Emily January 24, 2013

I had NO idea it was this easy! This sounds like it would be perfect with some coffee. Thanks for the tutorial…can’t wait to try it! :)

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78 Willow January 24, 2013

Awesome tutorial, Angela! I’ve always wanted to try my own almond milk, and now I feel like I might just have the gumption to get up and do it. I especially like the added bonus of having that pulp around – I’ve seen people make raw carrot cakes with it, which sounds divine!

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79 Sarah January 24, 2013

Thanks for posting this tutorial. We spend way to much on Almond Milk and the list of ingredients on the side of the carton always bothers me. I am disappointed to hear that Costco’s nuts are sprayed with that chemical. I’m also in Ontario, where do you purchase nut milk bags? Thanks!

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80 Nia January 24, 2013

Hi Angela: Love your site! You should mention that the importance of soaking the nuts is to remove some of the phytic acid from their skins – without soaking, the acid can inhibit absorption of other nutrients.. If consumed in large amounts it may not healthy…

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81 Lynn January 24, 2013

That’s right! I think I read that years ago in a book called “Fit For Life”….and I use to make almond milk back then. I soaked the almonds overnight and then REMOVED the brown skins before blending. They popped right off (most of them) and the milk was wonderful. Nowadays I find it lots cheaper to just use the Blue Diamond brand. It lasts a long time in the fridge and works great on my oatmeal.

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82 Kyah September 1, 2013

Blue Diamond is one of the brands with the most additives. There are better brands. Silk has less but unfortunately still has carageenan which can cause cancers. I have very limited choices since we’re in a small town. Otherwise I would be buying organic almond milk…so now I’m looking to make my own.

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83 Samuel July 24, 2014

I know this is a pretty old post but you should take another look at Silk Almond Milk. It no longer uses Carageenan.

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84 Connie January 24, 2013

Wonderful post, thank you! Will you please do a post on what to do with the almond pulp. You made general references but I need some good, tried recipes. I love almond milk but don’t know what to do with the almond pulp. It sits in my fridge, gets moldy, and I throw it out. Next time — same song, next verse. Help please : ) Thanks!

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85 Tami January 27, 2013

If you use Pinterest there are many recipes for almond meal. I’ve made crackers and also simply thrown it into my homemade granola recipe.

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86 Ali April 24, 2013

I’m sure there are many who would not approve or see this as wasteful, but like you, I never know what to do with the pulp and would toss it, because honestly, I just will not use it (and the hubby hates almonds in general). I thought about it and decided to use it as a foot soak/scrub (in a basin, not in the actual bathtub, for obvious reasons) and it felt and smelled wonderful… and why not use it as an excuse to pamper yourself every now and then?

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87 Sam August 10, 2013

If you don’t want almond pulp (or a nut milk bag) try using homemade almond butter to make almond milk. If concerned about enzyme inhibitors, the almonds can still be soaked before making almond butter in a food processor.

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88 Maureen January 24, 2013

This is the best tutorial on almond milk I have seen….and I’ve seen a lot! Thank you!

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89 Mina August 10, 2013

Great post thanks!!! Can you suggest what you do of the almond pulp??? I don’t wanna waste it.

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90 Laura June 9, 2016

I feel the same way. We are saving it and combining with used coffee grounds in the freezer, to use as substrate for growing mushrooms. Hope that works! If you do Bokashi composting I’m sure you can put it in there, you can put anything in Bokashi bucket! I don’t think it would do well in regular compost, at least around here the critters would get into it.

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91 Lauren January 24, 2013

Thank you! Thank you! Can’t wait to make this a staple in my fridge. Also I really appreciate the inclusion of the almond information. I will be writing to the USDA Secretary. I’m so passionate about food and nutrition and I’m always looking for where I can do my part in changing the terrible state our food system is in. Thank you for this information and I’d love to see more of it in future posts! I’ve also signed up to help the label GMO’s fight… we really need to tackle that one.

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92 Laura @ Sprint 2 the Table January 24, 2013

NKOTB is everywhere these days! Apparently they’re doing some tour with Boyz II Men?! I can’t decide if that’s awesome or needs to die.

This recipe is beyond awesome. I’m making it today! I think I’ll try it with fresh cinnamon and the vanilla beans. Maybe some cardamom too??? So many possibilities!

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93 Anele @ Success Along the Weigh January 24, 2013

I could make cookies from the pulp and dunk them in the milk! Yes please!

Weird question. The Mr is obsessed with the almond coconut milk from Almond Breeze. Would I add coconut flesh in with the almond when they soak or use fresh since it already has milk in it.

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94 Kim January 24, 2013

This looks great! I have made homemade almond milk–just soaked almonds and water. It gets the job done in a smoothie or on oatmeal/cereal, but it isn’t something I would really want to drink. I need to try this recipe, I think I could actually get my kids to drink it!

could you post some recipes using the almond pulp? I have a couple bags of it in the freezer and no ideas for how to sub it into recipes! Thanks!

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95 Cindie January 24, 2013

Wow, I’ve never tried making almond milk before, but you make it seem really do-able! Will definitely be trying this out if I can find me one of those nut milk bags :). The almond pulp looks great too.

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96 Reba Cox January 24, 2013

I absolutely love homemade almond milk! I’ve tried all sorts of addins. But my favorite so far is my Strawberry Almond Milk!

http://www.notsoperfectlife.com/2012/10/16/strawberry-almond-milk

I’ve been testing out some cereal nutmilk a la MoMoFuku Milk bar! I’m close to posted a Fruity Pebbles recipe…

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97 Angela (Oh She Glows) January 25, 2013

That sounds so good!

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98 Enz January 24, 2013

Hi Angela – can you tell us where you bought the nut milk bag? I’m hoping somewhere local to you (so I can go get one too!) and not on lline, but the info would be great. I stopped drinking commercial almond milk because of carrageenan about 2 years ago and gave missed it.

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99 Enz January 24, 2013

Oops never mind, I missed your previous response!

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100 Sarah @ Yogi in Action January 24, 2013

Your pictures are always so beautiful! That last picture is fantastic.

I definitely want to try making this- especially with your recent post and the addition of caarcegean (or however it was spelt). Looks delicious.

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101 Jess January 24, 2013

This looks amazing – and super easy! I usually give my kids chocolate soy milk mixed with plain unswt soy milk in the mornings, b/c my husband is worried about their calcium intake, and those fortified milks cover it, but I do hate all the stabilizers and other weird ingredients in the milks. I’m curious about how much protein and calcium homemade nut milks have – any clue? Or other ways to specifically add calcium to my kids’ diets.

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102 Duck January 24, 2013

I feel so lazy now, always buying my milk drinks from the supermarket… I really should try this sometime, although I get through so much I don’t think I’d ever have to time to make it all from scratch.

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103 Anne @ eatcleaneatreal January 24, 2013

Awesome! Im starting a 50 day “real” food challenge and was sad when I realized almond milk was OUT. But If I make it myself Im good to go. YAY I cant wait to try the recipe.

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104 Christine @ Shot Bun January 24, 2013

I’ve never tried to make homemade milk before, but this recipe looks so easy. I will definitely get the nut milk bag before attempting to make homemade milk because I am prone to disasters in the kitchen and I can just see myself making a mess trying to strain this with a cheesecloth! haha!

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105 Lindsey MM January 24, 2013

This recipe is so great!!! I never thought of using a whole vanilla bean before! I have made my own milks in the past and had varying amounts of success — this recipe looks delicious and fool-proof. I am so excited to try this :) need a nut bag asap too :P you’re right about that cheesecloth business — I get all sorts of messy with stuff like that.

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106 Audrey January 24, 2013

This sounds lovely! I wonder how it would compare nutritionally to store-bought almond milks.

Also, I must ask where you got the cute milk bottles!

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107 Catherine January 24, 2013

1. Loving the black background with this photography
2. Your blender is beautiful
3. This post cracked me up a lot. Thank you! Laughter is the best medicine.

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108 Marilyn January 20, 2014

Hey people I have a friend who makes almond milk all the time he uses very fine stainless mesh strainer works fantastic. And not all the mess with bags try it !

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109 Angela (Oh She Glows) August 15, 2014

Thank you Catherine!

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110 Kris January 24, 2013

I made homemade almond milk for the first time last weekend, using Gena’s recipe from Choosing Raw. It was pretty good, but too sweet for me. If I remember correctly, her recipe called for 6 dates – I used 5 and it was still way too sweet so next time I’m going to try two. Nut milk bags are available from an number of online retailers for those who can’t find them in store. I think Meghan Telpner sells them on her site, and Gena links to a site called One Lucky Duck.

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111 Alisha @ Alisha's Appetite January 24, 2013

Excellent tutorial! Now I know how to make the almond milk that I drink everyday, I actually had very little clue how it was made….ha!

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112 Maria Tadic January 24, 2013

This was such an informative post. I had all these questions in my head when I started reading and got every one of them answered! I’m definitely going to try this out! My husband is a vegan and has been looking to sample some substitute milk products! If you didn’t add the flavorings to this recipe…would it be good to cook with???

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113 Britta January 24, 2013

I recently tried my hand at homemade almond milk for the first time; I’m looking forward to trying your recipe! The leftover almond pulp is the perfect texture for lasagna or enchiladas. I mixed it with some nutritional yeast and spices for lasagna.

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114 jo @ including cake January 24, 2013

Yum…I’ve been meaning to make some nut milk fior a while now, are nut bags quite cheap to buy? also you mentioned that nut bags are also called sprouting bags- so that impies they are also used for sprouting? that’s something else I want to investigate!!

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115 Twin Fitness January 24, 2013

Wow, the thought never crossed my mind that I could make my own almond milk. The process seems pretty darn easy too! Will be trying this recipe for sure.

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116 Alissa N January 24, 2013

Ha!! You beat me to the punch, my recipe for almond milk is going up tomorrow!! You are on my wavelength lately bigtime!! Yours looks amazing, dates is such a genius addition!!

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117 Miche January 24, 2013

Thank you so much for posting this recipe, I can’t wait to try it! I have never made any homemade non-dairy milks before, but I just got a Vitamix so I will be trying your recipes out soon!

I’m glad that you took the plunge and made the nut milk bag joke ;)

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118 Abby @ The Frosted Vegan January 24, 2013

Oh that picture with the freshly blending milk all bubbled up looks amazing!

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119 Jodye @ Chocolate and Chou Fleur January 24, 2013

As an avid almond milk drinker, I’m going to have to give this a try! I love that you used dates as the sweetener, as I have just a slight date addiction (they’re pretty much candy, right?) The visuals you provided are wonderful. All that leftover almond pulp! There are so many fun things to do with it!

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120 Will January 24, 2013

Great recipe!

Just a tip, you can easily make your own nut milk bag/strainer by purchasing nylon mesh by the yard at your local fabric store (JoAnn). Also called “wedding veil” nylon. It is frequently on sale for 99 cents a yard. Then either sew it up or use it to line strainers. You can even make it as fine as you want by folding it over a few times.

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121 Theresa March 26, 2016

(Chuckle, snort) I tried this with the cheese cloth……and you are so right. I couldn’t find nut milk bags at local health food store, but they did have cheese cloth, and I wanted to make some. Thank you for this post I made mine and looking forward to making more but I will find nut milk bags or the wedding veil cloth option next time I had a fun mess with the cheese cloth. Thanks again for this wonderful post

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122 Sarah @ Making Thyme for Health January 24, 2013

You made me laugh when you asked which nuts our digestive system would prefer!

This almond milk looks great. Good job! :)

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123 Allie January 24, 2013

“Which nuts do you think your body would rather digest – the dry, hard as a rock nuts or the plump, juicy nuts?”

Angela, you make me giggle! Also, your photography for this post is really great! You make MILK look so beautiful (:

Question: I have yet to invest in a VitaMix, all I have is a Cuisinart food processor (it works great, thx for the recommendation!) … do you think I could make this in a food processor? Thank you!

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124 Dominique January 24, 2013

Thank you for the recipe! I always made my almond milk unsweetened and unflavored but I definitly want to try it with the adition of vanilla, dates and cinnamon, sounds delicious! I’ve always thrown out the almond pulp though and I’m intrigued about the different uses it can have. When you say it can be added to smoothies, oatmeal, granola, hummus and baked goods, how would you use it? Do you just add it in the mix? And how much? I’d love to put my almond pulp to good use.
Thank you :)

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125 Elizabeth January 24, 2013

I second the request for specific recipes using the pulp.
Thanks

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126 megan January 24, 2013

I can’t wait to try this! Thanks so much for the recipe and tutorial. Do you know how the homemade version compares nutritionally to store-bought almond milk?

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127 Kathryn January 24, 2013

More than the recipe I love the nod to the hilarity of the word nut milk bag. My husband and I live in the gutter and we always laugh and we are in our 30’s, going on teens.

I love to pour my green juice through the bag too. It gives the most wonderful green juice and no pulp. OJ can have pulp, green juice cannot!

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128 Averie @ Averie Cooks January 24, 2013

Love the step by step pics. I love making nut milk with cashews b/c they pulverize smoother, easier, and with less pulp than almonds…so…I don’t even strain it! I mean, I can. But, I don’t. Seeing your pulp actually makes me want to make crackers with it. But really, I just want to chug-a-lug all that glorious nut milk!

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129 Kathy January 24, 2013

Just curious, I have never tried making my own milks – I just thought they would be too hard. But now I’m anxious to give it a try. I used to buy almond milk, but because of the carageenan, I stopped. I usually buy all unsweetened milks. Would it be okay to leave out the dates and/or sweeteners? Do you think it would have the same taste as the purchased milks? I never liked the sweetness in the non-dairy milks. Thanks for the step by steps. Very helpful.

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130 Jessica January 24, 2013

Best online store for buying the vanilla beans you use?

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131 Angela (Oh She Glows) January 25, 2013

I buy them from Costco :)

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132 Lauren @ Gourmet Veggie Mama January 24, 2013

Love the step-by-step! Thanks for sharing — I will definitely be giving this a try.

I have to admit, I giggled inappropriately quite a few times while reading this post. Apparently I am a 12-year-old boy at heart. ;)

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133 Erika January 24, 2013

Angela, this post made me want to go out and buy a nut milk bag right away so I can make this all the time!!! How totally yum-sounding. However, total bummer on the propylene oxide article. I am almost to the end of my giant bag of almonds from Costco and am not sure where to buy a large volume of almonds next! I’ve only ever bought plain almonds (not even sure if they’re raw) from Costco, and nowhere is as cheap. But thanks for the eye-opener on that subject.

And ps. I felt like you were especially funny in this post! I giggled.

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134 lea January 24, 2013

My past experience with almond milk wasn’t good. Cheesecloth…. never again. I like the wedding veil nylon idea from Will. Hated wasting the leftover pulp. But…because the oat milk was soooo very successful and I have been using the oat pulp for crackers. I will try the same with almonds.

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135 Elisa Lipton @ Beach Girl Abroad/Elisa Yoga January 24, 2013

I buy my almonds at Trader Joe’s. Do you have TJ’s where you live? Good deal. I love your remark about “which do you think is easier to digest”? etc…soaked, doy! Yet…I’ve never taken the time to soak. Thanks for the inspiration..and Congrats on the success of your blog, been following you for three years now!

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136 Maegyn January 24, 2013

Do you think I could use the leftover blitzed up almonds to make almond butter?

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137 Shanda Bezzant January 24, 2013

I have heard of blending 1 T. raw sesame seeds in for added calcium, especially for kids. Any thoughts?

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138 Christa @ Edible Balance January 24, 2013

Fabulous tutorial Angela! I honestly cannot go back to store bought nut milk ever since I started making my own. It is just too darn easy not to make it from scratch! I LOVE my nut bag, makes it even easier :)

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139 Kirsty January 24, 2013

Thanks Angela, that’s how I make my almond milk too and love it! Haven’t used a whole vanilla bean, so might try that instead of extract as I really love the vanilla flavour.

I have a question though … sorry if anyone else has asked this … but where did you get that great milk bottle to store it in? I have been looking everywhere for something like that. : )

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140 Bulut January 24, 2013

Wow I got that exact glass bottle for homemade nut milks like 2 days ago! (and i live in Istanbul, it’s quite a coincidence i found the same thing over here)

Anyhow, thanks for the great recipe. I’ll make certain to give your variation a try. By the way, have you ever tried making nut milks with a centrifugal juicer? I do it all the time and it works wonders!

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141 Sound in Wind and Limb January 24, 2013

Hi Angela! I loved your post! I’ve been wanting to make Alond Milk. Do you know where I can find cheap almonds and vanilla beans? Almonds can be a bit pricey. I order from this website for a lot of my natural products. http://iherb.com/p/40180?rcode=vuf145 A 16 oz bag of raw almonds is $7.88. Not sure if that’s a good price. Thanks for your advice!

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142 Angela (Oh She Glows) January 25, 2013

I tend to buy them from Ontario natural food coop or Bulk Barn. I think they are around $1.69 for 100 grams at Bulk barn.

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143 Nic@diningwithastud January 24, 2013

Im now off to get a nut milk bag :) what a great tutorial!

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144 Michele January 24, 2013

Looks amazing! (and I enjoyed your NKOTB reference :D)

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145 Linda January 24, 2013

Good recipe! Yummm. By way of information (I know I wasn’t asked) the reason for soaking the dates (all nuts and seeds) over-night is to remove the phytates. Our bodies cannot digest phytates. They actually bind to the magnesium, calcium, zinc and iron in our intestines and take them OUT of our bodies without being absorbed. Grains and legumes should also be soaked for the same reasons.
Before WWII most societies knew to soak. Then along came food in boxes (fast food) and the knowledge was lost. It is one of the reasons we are not as healthy as we should be with all our variety of food. :)

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146 JenniferF January 25, 2013

Interesting! Thank you for that!

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147 Jaime January 24, 2013

I have made my own a few times now. It is so good! But disappears very quickly when I use it for smoothies. Has anyone had success with freezing their milk? I wanted to post an easy recipe for crackers using the almond pulp. So tasty and I love that I know exactly what is in them :)

Almond Pulp Crackers
1 cup firmly packed almond pulp
2 tablespoons golden flaxmeal
1 tablespoon oil
1 tablespoon thyme or rosemary, finely chopped
½ teaspoon sea salt

1. Combine all ingredients in a large bowl
2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
3. Remove top piece of parchment paper
4. Transfer the bottom piece with rolled out dough onto baking sheet
5. Cut dough into 2-inch squares with a knife or pizza cutter
6. Bake at 350 for 20-25 mins (mine took longer…maybe they were not thin enough)
7. Let crackers come to room temperature on baking sheet, then serve

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148 Brittney@Sound in Wind and Limb January 24, 2013

Thank you for sharing this recipe! I’m going to try it!

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149 Sydney January 24, 2013

I just made chocolate almond milk for the first time! And now that I know how easy it is I cannot wait to try your recipe :)

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150 ilona January 24, 2013

Wowza. This one little recipe combines some of my top beloved flavours! Vanilla. Dates. Almonds. Cinnamon.
Will definitely try as up until now I’ve only had boxed almond milk.
Thanks!!

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151 sheila January 24, 2013

i know others have already told you this, but your photos in this post are awesome! did you use a lightbox??

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152 Angela @ Eat Spin Run Repeat January 24, 2013

Oh my gosh, I totally have to do this! I haven’t bought a nut milk bag yet but you’ve convinced me that I need one. And vanilla cinnamon? Lady, you are speakin’ my language!!! ;)

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153 Dora January 24, 2013

i just blend 2 tbsp of almond butter (I make my own) with 2.5 cups of water and 1/2 tsp of vanilla extract, then strain it through my tea strainer. Way easier and more economical, and it tastes fantastic! I bet if I used blanched almonds when making the almond butter that I wouldn’t even have to strain it.

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154 Sherree January 24, 2013

I absolutely love almond milk and I make it about 1-2 times per week. I sweeten it with agave nectar and usually add some vanilla extract. I like the idea of using a vanilla bean and dates! I’m definitely going to try that. With the leftover pulp, I make your almond thumbprint cookies rather than using almond paste. It works out wonderfully.

As for my experience in making almond milk, I started off using a cheesecloth to strain it; it really was a disaster and the milk wasn’t as smooth as I would have liked. I recently purchased a nut milk bag at a Whole Foods in Austin, TX and it has totally changed everything. The milk is easier to strain and is significantly smoother. The clean up is quick and easy. If I remember correctly, it cost under $10. Just as an FYI, it did take some time to find it at Whole Foods, as most of the employees I talked to didn’t know what a nut milk bag was and some locations did not carry them. Eventually I found it hanging up in the bulk food section.

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155 Rebecca January 24, 2013

Thanks for the post! I have made homemade almond milk and loved it. I just don’t find it very economical. When I made it I soaked for 12h, used a regular blender and then poured it through panty-hose, worked like a charm!

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156 Sylvia January 24, 2013

I am so glad I am not the only one who giggles at “nut milk bag.” Hahaha!

I used to make almond milk all the time but then I got lazy. I just did one cup of almonds, 3.5 cups of water and a date. It was amazing. AMAZING. Why did I ever stop?

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157 maire January 24, 2013

Wow, this post was insanely perfectly timed! I JUST got a vitamix, and wanted homemade almond milk to be the first thing I made in it. I woke up this morning ready to tackle it, browsed the web for help, and lo and behold came across your awesome tutorial! It helped make the process so easy! I love the addition of dates, vanilla, and cinnamon. So good! Now I’m going to try making your GF vegan chocolate chip cookies (with coconut oil instead of earth balance) to go with my almond milk and I will be in heaven!! :)

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158 Tonja January 24, 2013

I just bought a couple vanilla beans today and am soaking my almonds to make the milk in the morning, I just love the taste, and doesn’t have the additives like store bought. It is so easy and quick to make!
I always use a fine mesh strainer as its easy to rinse out the leftover pulp and clean.
We have our old fashioned oats with almond milk, sometimes without cooking them, just soak in the almond milk for 10 minutes, add flax, bananas, pumpkin seeds, or whatever and you have a yummy and very filling breakfast.

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159 Nataha January 24, 2013

This looks amazing, I’ll have to give it a go. I thought I would mention that I too am now trying to avoid carrageenan and the Silk True Almond doesn’t have any. Just thought I’d mention it if your in a pinch and don’t have any homemade on hand :)

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160 Wendy January 24, 2013

Yes, I make this every couple weeks or so, I had not thought of adding dates, I do also make it with 1/2 the water to make creamer. Looking forward to trying it with the dates.

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161 Amy Jo - Pure & Simple January 24, 2013

I love your step-by-step instructions. Just made some brazil nut milk yesterday…what a treat!

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162 anna s. January 24, 2013

I can’t wait to try this, we are starting GAPS soon and this will be such a treat! I recently bought a jelly bag that looks just like that from my local hardware store, FYI!

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163 Kerry January 24, 2013

This looks so much better than the store bought stuff! I love the idea of using dates as the sweetener. I’ve wanted to try making my own almond milk for a long time, but I was a bit intimidated by the process. But, after reading this post, it doesn’t seem difficult at all! I can’t wait to give it a try. I just need to get a nut milk bag – the whole cheesecloth mess is what was scaring me away from trying it before.

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164 Lindsay January 25, 2013

Yum, Angela! I can’t wait to try this….now, to find a nut milk/sprouting bag! I have to admit that I was really surprised by how much plumper the almonds got with soaking. Loved your pictures.

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165 Liz January 25, 2013

Ang,
Thank you SO much for the info on pasteurized almonds. I knew they had changed the laws about that, but I was under the impression that they were all just being steam pasteurized. I had no idea about the PPO!

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166 Vegan Radhika SArohia January 25, 2013

“…the dry, hard as a rock nuts or the plump, juicy nuts?

Sorry, that sounded all weird and awkward.”

^ Ahaha!! Plump juicy nuts omg hahaha

And Cool post!!! Thanks so much for the tutorial…I’m slowly, very gradually, learning to make more and more of my vegan staples at home, by myself, thus this sort of thing is ever so helpful

But now I can’t stop chortling and snickering over plump and juicy nuts rofl:p

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167 Kari @ bite-sized thoughts January 25, 2013

I have made hemp milk at home but not anything else – I love the sound of your flavourings in this almond version!

I also loved your photos and several times you made me giggle :)

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168 A January 25, 2013

How do you calculate the nutrition information for homemade almond milk? I never know because you stain the milk from the pulp. Thanks! This loos decadent!

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169 Angela (Oh She Glows) January 25, 2013

I’m not sure! my guess would be that you could dehydrate the leftover pulp, process it into a meal, and then measure the amount of almond meal leftover and subtract that from the weight of the almonds. sounds like a lot of work lol

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170 Elle January 25, 2013

We make almond milk weekly using vanilla but we’ve never had cinnamon so we will try that this week. Sounds yummy. My new favorite treat is a little Kahlúa and almond milk over ice. It is heavenly.

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171 Patti January 25, 2013

You always take beutiful photos, but the photos on this post are particularly beautiful. Well done.

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172 Suzanne January 25, 2013

Great tutorial – thanks!
I have been wanting to get a nut milk bag and this is a great reminder. Can they be reused? The expense was one of the reasons I was procrastinating!
I have been making almond milk for a few yrs but never added anything – your recipe sounds delicious! It is hard to make the milk often enough to keep up with smoothies and cereal daily but I try as best I can as it feels so much more pure than the store bought stuff.
Thanks for the tips on the pulp also – I have tried dehydrating in oven (just got a dehydrator and have yet to use it with this) and it did not come out great. Your ideas are wonderful and I am glad to hear I can freeze it as it is tough to use up before it goes bad (it’s a lot of pulp to keep up with!)
Your posts are always INCREDIBLE – thank you!

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173 kate January 25, 2013

“You can use the almond pulp for all kinds of things”—

could you be more specific for those of us just beginning to take baby steps into plant based eating

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174 Mai-Lis @ A Sunshiny Day January 25, 2013

Ok, you’ve convinced me – I’m going to try it! Now I just need to get myself one of those nut bags :) hehe

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175 Ginny Keim January 25, 2013

WOW, I am super excited that I found your blog and in particular, this recipe for almond milk. I gave it a try and found it easy and delicious. I also was quite intrigued by the soaking of the almonds. Never before had I done that and what a difference it made.
After reading about your debacle with cheesecloth, I decided I would not try that but was very eager to make a batch. Not wanting to wait until I was able to purchase a nut milk bag, I decided to try using a fresh out of the package knee high stocking. It worked like a charm and allowed for the filtration of the milk while retaining the solids.
To add some sweetness, I added just a bit of pure maple syrup. MMMmmmm! It is certainly the best almond milk I have ever consumed!
I plan to add some melted lard to the retained almond solids and harden it back up to give to the birds in my backyard.
This whole process has been just wonderful and I have enjoyed learning about this delicious and nutritious drink. Thank you very much.

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176 Angela (Oh She Glows) January 27, 2013

Hi Ginny, Thanks for sharing your almond milk making experience!! Yes I have heard that a stocking can work too but I forgot to mention that in my post. So glad it worked for you! Thanks for reading.

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177 Ruth January 25, 2013

I have a 4 cup cuisinart food processer/chopper. Do you think it can handle the nuts? I’d have to do the recipe in smaller batches but I have blended soaked nuts in there before with no problem actually. I love your recipes Angela they’re brilliant. I go through Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk Like nobody’s business but your recipe looks so much better!! With the dates and the real vanilla! To die for, honestly.I think I would go with buying a paint bag at a hardware store, even if I could track down a nut bag in Edmonton I can’t afford one right now!

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178 Michelle @ The Fresh Direction January 25, 2013

These photos are beautiful! Thanks for sharing. I have thought about making my own almond milk many times… especially since your post on vegan milk and that pesky ingredient carrageenan was brought to our attention! I will definitely be giving this a shot soon.
Also, as a fellow Ontarian, I know affordable almonds are tough to come by. I buy mine at either Costco or The Bulk Barn. But I always keep my eye out for sales!

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179 LIttle SIs January 25, 2013

Lovely pics. This looks so decadent. I usually just make mine plain, but never just drink it, and I can imagine I might enjoy it if I gave it a little oomph. Might have more luck converting the kids this way, too. I agree 100% that the milk bag gives better results. I use mine in coffee and the metal sieve really did not give a good result for that purpose.

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180 Phyllis January 25, 2013

Oi have a stand that goes with the “nut bag”. I used it for making jelly and coconut milk. The bag ties onto the stand and the whole thing sits on top of a large bowl. Very easy to use and no mess.

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181 Lauren January 25, 2013

Hi Angela!

Thanks for sharing this. You made it look so easy! I giggled right on cue with “nut milk bag” and when I saw your note about giggling that made me giggle even more! The “Oh my lanta” was a good one too :) So silly!

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182 Cristina-Ro January 25, 2013

Thank you Angela!
A couple of months ago I came back home with some upseting blood test results and decided to make some changes. I came across your blog and step by step, I made a difference in my health and daily routine and your story and delicious recipes me a lot!!
Today I received some follow-up results and I couldn’t be happier! Within 2 months I went from possibly 2-3 pills a day for the rest of my life to perfect lab results! I can’t wait to show them to my “nutrispicious” doctor :) I think I just made that word up:D. Greetings from Cluj, Romania

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183 Angela (Oh She Glows) January 27, 2013

Congrats on all your changes! Thanks for trying out the recipes :)

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184 Allison Jordan January 25, 2013

This sounds delicious! I would love to get away from buying the carton each week. First, I will have to get a Vitamix! Your recipe is just one more reason to purchase one. :) Thanks for sharing!

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185 Lauren January 25, 2013

This post cracked me up. I love your additions! I’ve never tried cinnamon, but it sounds delicious! I bet some melted coconut oil would make it almost like a milkshake!

I used to use a sieve, but a nut milk bag makes it soooo much smoother. If I have the time, I’ll take the skins off the almonds, and that really enhances the flavor as well. :-)

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186 afterendis88.eklablog.com January 25, 2013

After I initially commented I seem to have clicked on the -Notify me when new comments are added- checkbox and from now on whenever
a comment is added I get four emails with the same comment.
Perhaps there is an easy method you can remove me from that service?
Thanks!

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187 Mary January 25, 2013

Hi! I just made some almond milk, but I didn’t put any sweetener in it….. I never buy the sweetened variety at the store, so I thought I’d leave it out when making it at home. What do you think?

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188 Elissa January 25, 2013

Found your blog through Pinterest yesterday. Just wanted you to know how much I’m drooling over your almond milk! I want to make it soon…just need a Vitamix first :)

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189 Luv What You Do January 25, 2013

Almond milk is my favorite! But I never thought to make my own. I bet this is delicious and chocolate almond milk would be fantastic as well!

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190 Patti January 25, 2013

Your page is my go to for so many recipes and ideas. I love that you are so practical. Here in the Philadelphia area I get my almonds at Trader Joe’s. They seem to have the safest (according to the article you posted) and best prices around.
I love the milk recipe. It also makes a wonderful hot chocolate with some nice cocoa powder and a touch of stevia or another date or two whipped in.
Keep them coming Angela!

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191 Angela (Oh She Glows) January 27, 2013

Thank you Patti :) So glad you are enjoying the recipes!

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192 Mary Kate January 26, 2013

Can you provide any additional detail on what to do w/ the pulp? How to use it in the ways you mentioned? Thanks!!

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193 Cayleen January 26, 2013

This has been really fun to play with!
I was too impatient to go out and buy a milk bag, so I just sewed (4 times on the seam) two sides of a handkerchief (feels kind of like a linen material) together. Perfect. The “teat” shape of the handkerchief made for an intriguing “milking” experience, lol!
Also, after wringing out the nut pulp, I was left with 1/2 a cup of very smooth “butter.” Having heard rumours of nut cheeses, I added a 1/4 tsp of salt to this, and the result was a cream-cheese-like texture and taste.
I’m going to keep playing, but this has been very fun!

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194 Angela (Oh She Glows) January 27, 2013

haha oh that’s a funny image in my head now!! glad it worked

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195 lea January 26, 2013

Made the almond milk!! Homerun!! I found a package of 3 “Got It” reusable produce bags made of a very fine mesh for $8.95 Cdn. Worked really well. Next time I am going to use all 3 bags inside each other to see if it will speed up the straining process. Almond milk was really good. Almond crackers…not so good… My next time will be making a combo of both the oat milk and the almond milk together…

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196 Ksenija @ Health Ninja January 26, 2013

Yummy, homemade almond milk is the best – probably just topped by homemade cashew milk, which is my favorite. Guess I have to whip up a batch next week.

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197 DessertForTwo January 26, 2013

And now NKOTB is officially stuck in my head! oooh baby!

You’ve finally convinced me to make my own almond milk. Thanks :)

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198 Alyssa January 26, 2013

Just wanted to say that something that works very similarly to a nut milk bag is just an old cotton sock. Everyone is creeped out when I make soymilk with one but it works :)

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199 Casey January 26, 2013

I’m fairly new to veganism and have considered making my own almond milk, though, never really before seeing your gorgeous photo tutorial! Add that to my list of new wonderful things to try :)

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200 Stephanie @ Legally Blinde January 27, 2013

I love your tutorials, Angela – you do such a great job with them. I’ve never made my own almond milk before, but I would like to try it sometime – as with all food, I love to make my own versions so I know exactly what goes into it! Also, congratulations on being included on the Greatist list of the top health and fitness blogs – that’s so awesome, and you really deserve it!

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201 Emilia January 27, 2013

You make it look so easy to make :) Looks delicious

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202 Priscilla Smith January 27, 2013

I use a paint strainer bag, found at hardware or home improvement stores, when I soak my wheat in order to plant it and grow wheatgrass. I wonder if this type of bag would work to strain the almond milk, too. I will be making, instead of buying, my almond milk from now on. Thanks for the lesson – and for nudging me to do what I have been meaning to try for a long time.

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203 Alley @ Alley's Recipe Book January 27, 2013

Where do you go to buy raw nuts in bulk? Most of the nuts in my local grocery store are roasted or are salted and the raw ones are expensive and in small packages.

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204 Angela (Oh She Glows) January 28, 2013

I buy them usually at Ontario Natural Food Coop (Im a member) or Bulk Barn

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205 Heather January 27, 2013

I make Almond Nut milk all the time – even have a nut milk bag! In fact, my recipe is almost exactly like your recipe – dates, vanilla, and cinnamon. However, I’ve never added a pinch of salt. I’m going to go soak some almonds right now and give it a try tomorrow. Thanks for sharing!

BTW…I make your detox salad all the time. YUM! :)

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206 Lauren January 28, 2013

I just made this and I’m so happy with how it turned out! It was so easy too! I think I’ll be doing this quite a bit in the future. Also, we have the same Vitamix… and turbo mode is totally scary.

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207 Mandy January 28, 2013

Making this today! Thanks for sharing!

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208 Shana January 28, 2013

I love almond milk but HATE that store bought versions are fortified (the added calcium does not digest well for me). Your version inspired me to make chocolate almond milk. I added 1/4 cup dutch processed cocoa, 4 dates, and 1/2 teaspoon homemade vanilla extract. I swear it tastes just like melted ice cream. SO GOOD! Thanks for the inspiration!

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209 Becca January 28, 2013

Made this yesterday. I normally make raw almond mylk, but this was my first time adding a whole vanilla bean. Interesting idea and it works!

Another pro of making homemade almond mylk: your hands get silky smooth after milking a nut mylk bag! All that almond mylk running down your hands has got to be good for the skin!

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210 Misty January 28, 2013

Hi great recipe! I just wanted to share. I used a reusable produce bag. They look just like the nut milk bags. Only cheaper and in my eyes more useful! I also just used a normal blender and had no problems! Thanks for all your great work. Do you have a specific recipe you use your almond pulp in? Could I use it in your gf pb choc chip cookies?

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211 Shobhz January 28, 2013

Hi Angela,

Loved the post and the light streaming in all the pics! I have never heard of a “nut milk bag”. I did try the almond milk once with a cheesecloth but got stuck with a huge load of the crushed, almond residue and I was not too happy with it. I do love my vitamix and I am thrilled that I can make so many smoothies in a jiffy! I get my almonds from the Whole Foods bulk bins!
Shobha

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212 Daniela January 28, 2013

Hi,
First of all thank You for Your page and all the detailed pics, they look fantastic and are motivating me to actually try something. Like the almond milk. I thought I could never ever create tasty almond milk. But I saw your pics, and thought looks easy. And I just did it like on the pics, without exact amounts of ingrediants. I just used water, a lot of almonds and a lot of dates (I know I have to be cautious, because since I got a juicer this year I cannot fit into my pants:( And it tasted fantastic!!!! But I really have no idea what to do with the rest of almonds that are left now. I put it into oven to dry it a little bit, but still don´t know what to do and I don´t want to compost it.
Please help with a detailed recipe!

Yours,
Daniela

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213 Nat @ The Apple Diaries January 28, 2013

Hi Angela! You make homemade almond milk look like a breeze. I wonder if hazelnut milk would work in the same way? I’ll try it out and let you know. I love my dairy free milks :)

Thanks for the great article!

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214 Suzanne January 29, 2013

I bought some thick organza at the fabricstore to make my own nut bag. Works like a charm!

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215 Laura January 29, 2013

This recipe is amazing. So creamy and the perfect amount of sweetness. Thanks Angela!

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216 Lia @ Sojourning January 29, 2013

Thank you for those links at the end. I’ve heard of the Almond issue, but had never read up on it. Now I have. You’re awesome!

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217 Laura January 30, 2013

Isn’t this too fat to drink on a regular base?

xLaura

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218 Brenda Finney January 30, 2013

Angie, where did you get the screw top glass milk bottle? It looks so cool with the almond milk in it…thanks

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219 Angela (Oh She Glows) January 30, 2013

I think it might have been from a store called Solutions? Not 100% sure though!

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220 Marcia January 30, 2013

I just bought a Vitamix nut milk bag through Amazon but previously had made my own almond milk using almond butter and an immersion blender. Your post is very timely for me; I appreciate the exquisite photography at every step and am happy to know I’ll need to soak my almonds tomorrow morning (even sprouted almonds?) when I drink my last cup of the almond butter + water + date sugar “milk” I’ve been enjoying for years (recipe compliments of a friend who developed it, so I can’t share it).

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221 Angela January 30, 2013

Just finished my second batch of this milk. LOVE IT!!!! The first time I made it I couldn’t find dates at my store so I used Agave Nectar and it was good. This time I used 4 dates and Yummo-O!! Also, I have been doubling the recipe and it has turned out wonderful. Thank you so much for the tutorial.

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222 Sarah January 30, 2013

I LOVE this recipe! I really love almond and soy milk, but I hate the extra additives in the store bought. BUT, I can not find Nut bags anywhere near me in Indiana. I was going to make my own with 100% cotton, but I just read an interesting article and watched an interesting video where a woman uses just a fine mesh sieve to drain. It did not seem like a huge mess in the video, so tomorrow I will be making this recipe using a fine mesh sieve. Thanks again for the wonderful post!

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223 Sarah Abare January 31, 2013

I loved this post and just made my first ever batch of almond milk following your directions. YUM!

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224 sharon January 31, 2013

I seen someone mentioned “Oat” milk ? How do you make that ? Would love to know, thank you…and if anyone has a copy of the book Fit For Life and would like to sell it please let me know. Thank you !

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225 Angela (Oh She Glows) January 31, 2013

Hey Sharon, I recently wrote a post on Homemade Oat milk..you can find it here: http://ohsheglows.com/2013/01/10/homemade-oat-milk-easy-fast-cheap/

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226 sharon January 31, 2013

thank you so very much :)
this site just opened a whole new chapter in my life !

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227 Chrissy January 31, 2013

Hi Angela, first of all: Your site is awesome, I love it. A featured post about your go-to chilled summer tea: Chocolate Chai got me on this homepage and I became a fan right after reading that post. (Also: I love that tea as well. Thanks for letting me know that something chocolaticious like that tea exists in this world!). But back to the topic: I’ve just made my first home-made almond milk myself and it tastes sooooo good! Really big thanks for this tutorial. I just have to figure out what to do with the almond pulp now…

Greetings from Germany :)

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228 Angela (Oh She Glows) January 31, 2013

Hey Chrissy! It’s a pleasure to meet you. Thanks for your comment! Glad to hear the milk was a hit.

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229 Katie January 31, 2013

I always make cookies with my pulp after deydrating it… they turn out so light fluffy!

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230 Kari January 31, 2013

Thanks for the post! So it’s only good for 3-5 days after you make it?

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231 Angela (Oh She Glows) February 1, 2013

Yup, although I find I drink it within a few days so it’s not an issue for me.

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232 Katie January 31, 2013

I love making almond milk at home – good call on the nut milk bag – they are so handy for so many things!!! I make a big batch of almond milk weekly but never considered adding a whole vanilla bean to it! I must try that instead of extract! Thanks for another great post!

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233 Molly January 31, 2013

Definitely subscribing too this post to see how many other ideas your readers have for their almond mash. I’ve been making my almond milk with this type method since July but double the amount of water to make it more of a ‘skim’ milk and in my protein shakes and iced coffees is is great. Your idea of using cinnamon is intriguing. For me, the leftover mash is sure a challenge. I’ve tried dehydrating and re-Vitamixing it to use as almond flour which is ok but time consuming. About my fav so far but not calorie free is to stir in some coconut oil, cocoa powder and agave to make a sort of nutella. But the texture is wrong from the nuts being wet. However, it really does help a chocolate craving. :)

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234 Sharon February 1, 2013

Thank you so much for sharing. I’ve always wanted to make this. Can’t wait to try it.

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235 Theresa February 3, 2013

My brother gave some of his homemade almond milk yesterday and it was like dessert…yum!

My question is: I do not have a blender…can I use a Cuisinart?

Thanks for a great recipe!

~Theresa

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236 Angela (Oh She Glows) February 3, 2013

I think if made in a food processor it might leak all out through the lid?

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237 Theresa February 4, 2013

I have a stopper for the top and haven’t had issues with leakage before. Will have to experiment to find out.

Thanks!

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238 Deliyah February 3, 2013

Thank you so much for this beautiful explanation, I just love the detailed pictures. :)
You made me curious by mentioning that the almond pulp can be used for hummus, I’ve never heard of almond in hummus before, maybe you can tell me how exactly to use it for that (or any other food)? :)
Thanks!

Best, Deli

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239 michelle February 3, 2013

Does anyone know the nutritional specs on this recipe?

Thanks!

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240 courtney February 3, 2013

I got almonds from Costco. I believe it was 9.99 for 1.36kg..even says about 9cups on the package. Kirkland brand.

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241 Liz February 3, 2013

Just wondered why you would discard the water that the almonds are soaked in and use fresh to blend? Is there a problem to measure the soaking liquid and use it?

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242 Angela (Oh She Glows) February 4, 2013

The water kinda gets all murky after soaking so I always use fresh

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243 Courtney February 4, 2013

Just curious if you have used the nut milk bag with your oat milk now that you have it? I’d love to know if it helps the texture!

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244 Angela (Oh She Glows) February 5, 2013

Not yet, but I will have to try it out :)

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245 Brad February 5, 2013

Straining with cheese cloth is very easy. You need a large bowl, a pasta strainer preferably with a mesh bottom and cheese cloth. Place the strainer in the bowl then lay the cheesecloth in the strainer. Pour whatever you are straining through then carefully lift all 4 corners to make a pouch. Twist the pouch closed gently so nothing sneaks out the top and viola easy cheesecloth straining.

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246 Kellie February 5, 2013

Is it good on cereal? I’ve tried store bought almond milk on cereal, and I felt like I was tasting the cardboard carton the whole time! Maybe home-made would be better?

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247 Angela (Oh She Glows) February 6, 2013

I enjoy the homemade almond milk a lot and found it to be nice on cereal. Give it a shot, you might like it!

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248 Sara February 6, 2013

Hi Angela,
I love your site and your recipes; you inspired me to eat healthier and more delicious foods! I rarely comment but I have to say that I just made this and it is AMAZING! Seriously, so good. I had to stop myself from drinking it all right up front. It is so delicious- thank you for posting this!

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249 Maggie February 6, 2013

Made this milk this morning! Yum! Thanks for the great tutorial.

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250 Chrissy February 7, 2013

Anyone ever had any problems with the milk going sour quickly (less than 48 hours)?

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251 Adria April 7, 2013

Chrissy,

Hi and yes!!! I have been scouring the comments to find if I am not the only one! Maybe I did not store it correctly??? It tasted amazing when it was that first day and now very sour. Angela do you have any ideas? Thanks for the great posts!!!!

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252 Angela (Oh She Glows) April 7, 2013

Gosh im not sure! Mine has lasted 3-4 days (however sometimes I drink it in a couple :) What are you storing it in?

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253 Adria April 7, 2013

Hi Angela! Thanks for responding!!! I have it stored in a plastic juice jug that has a screw top with a snap -close spout. :)

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254 lea February 8, 2013

It started with loving the oat milk that you shared with us earlier. Then I tried this almond milk. I liked that too but I wanted it to cost less. So I have settled with (and love) a blend of half and half.

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255 Angela (Oh She Glows) April 7, 2013

Glad to hear that lea :) I love a blend too!

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256 Jess February 10, 2013

Thank you for this post! I made the switch to almond milk while trying to lose weight and after realizing how much sugar is in cow milk. Been using Blue Diamond Unsweetened Almond Milk and just realized it had carrageenan in it and am nervous b/c of the articles I’ve read about its harmful effects. Excited to try your recipe (hoping it will be easy to make in bulk)!

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257 Sonia {Homemade Hints} February 11, 2013

I’m soaking my almonds tonight and will be dreaming of luscious almond milk for breakfast as I sleep. Thanks for the recipe. The pics are awesome. Pinned for good keeping. Thanks!

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258 Samantha February 12, 2013

You’re pictures are sooo beautiful! One of my favorite things to make. Though, I favor homemade cashew and hempseed milks more.. :)

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259 Samantha February 12, 2013

Your* >.< LOL

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260 Bex February 16, 2013

Hey Angela,
Just to let you know, I contacted President’s Choice and they told me their No Name almonds are not sprayed with PPO. Fewf! :)

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261 Angela (Oh She Glows) February 16, 2013

That is so great to know, thanks!

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262 Eva February 17, 2013

I just made this, and it is by far the best non-dairy milk I’ve every tried (including store-bought almond milk)! I have tried making almond milk in the past, but invariably I get some pulp in the milk, and I don’t like the texture so don’t want to drink it. This time I looked around for what cloth had the tightest weave, and I found an old flat diaper that I’ve been using as a drying towel for a while. The weave is extremely tight, it is a very large cloth, and it is very sturdy. I tried that this time, and I got just milk. No pulp! Since it’s so large, it drapes all the way over the sides of the bowl so no chance for spillage. I am going to order more of those diapers just to use in kitchen applications (It also makes the best bib for my 3 year old, a better drying towel than any of the other drying towels, and a great cover for rising bread or anything else that needs to be covered.) (By the way, the one I have is from Green Mountain Diapers, and it is just a plain flat. I believe they have organic non-dyed ones.)

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263 Allison February 18, 2013

Hello – just tried out this recipe last night and I am loving it! Way better than store bought! I used 1 cup of almonds and the 3.5 cups of water, but when it was all finished I felt the consistency was a bit watery and not as thick as I hoped. I realize it wont match up to real milk thickness – but is there a way to make homemade almond milk a bit thicker? should I increase the amount of almonds being used?

Please let me know any suggestions. thanks!

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264 Angela (Oh She Glows) February 19, 2013

I’ve heard of some using sunflower lecithin in homemade almond milk but I haven’t tried it myself. Goodluck!

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265 Brooke February 20, 2013

This is amazing! After reading your entry about the carrageenan comonly found in cows milk altnernatives, I started noticing it in all of my go to CMA products! Terrifying. I still cannot find an unsweetened, organic, carrageenan-free milk at my stores. Which is saying something, the CMA section is huge. So, today I made my own using your recipe. It was so good. We put it on our cereal, crazy yum. I put it in my coffee, it was the best decision ever. I even just like the way it looks in my fridge, sitting there on my shelf. Now I just need a nut bag…

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266 Katie February 20, 2013

This could not ne any easier! Gonna use my new milk for my over night oats tonight!!

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267 Casandra February 21, 2013

I had freshly hulled almonds in Jamaica and they were incredible. Very soft and moist – chewy actually. I bet they wouldn’t even need to be soaked first!

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268 Monique February 22, 2013

I tried this recipe this morning and the milk is very rich and full-bodied. It’s hands down better than the stuff I’ve been buying in the carton. The nut milk bag was easy to find on the internet, and after ordering it online I saw them on sale at health food store. Thank you also for the info on propylene oxide. I followed the links and found out my almonds hadn’t been treated with it. I plan to use the pulp to make your buckwheat granola this weekend. I’m happy to have found your website. Your photography is outstanding, too!

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269 nicole February 25, 2013

Love the almond milk! do you have the nutrition information for your recipe?

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270 Angela (Oh She Glows) February 25, 2013

No, Im sorry I don’t- not sure how to calculate it.

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271 nicole February 26, 2013

Could you please post nutritional information for the almond milk?

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272 Gabs February 27, 2013

woah! I’ve tried making almond milk before, but for some reason each batch tasted less than desirable. Was just about to give up, but then I tried this one out, and I can’t get enough of it! I’m making everyone around me try it too heh. Thanks! Now I will be needing a nut milk bag as it will finally be worth it, plus this was fairly messy lol

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273 Candice February 28, 2013

I just made this this morning and, let me tell you, I don’t think this particular batch is going to be sticking around until, I don’t know… tomorrow! It’s SO good!

Thanks a heap for posting! I looked at a LOT of different almond milk recipes, but I just knew this one would be special ;)

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274 Angela (Oh She Glows) February 28, 2013

Thank you Candice, I’m so glad you enjoyed it!

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275 Wendy February 28, 2013

Thanks for the great instructions AND the photos – I have been thinking about making almond milk for so long and you have made it look so simple – will have to try it now!

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276 Giu March 1, 2013

I just made it and it’s SO delish! Ill NEVER EVER EVER go back to the store bought version again! its the best i ever had hahaha omg angela!

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277 Stacey Johnson March 1, 2013

Just made this with my 11 yr old daughter who is the only vegan in the house. It is delicious! your site has been a lifesaver in finding things to make for her! Gracias!

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278 Hanna March 5, 2013

“Turbo mode scares me”. Me too! Thank you for the delicious recipe and the giggles :D

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279 Angela (Oh She Glows) March 5, 2013

Glad Im not the only one! heh

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280 Beatrice March 7, 2013

Wonderful tutorial. I love my Vitamix but I recently purchased the Hurom slow juicer and it makes it so much easier to create wonderful nut and seed milks. I make a Gallon at a time. It juices everything including wheat grass. Lovely site. I was looking for what to do with almond meal and found you. Thank you. B

Please feel free to share you blog on my Goddess Central page on Facebook
https://www.facebook.com/goddesscentral
PS you can buy a nut milk bag at any health food store.

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281 Wendy Black March 8, 2013

I’ve made your recipe twice and I love it! It froths beautifully for cappuccinos. How do you tell if it’s going bad? Do you find that it lasts about 5 days? I am going to look for a cookie recipe for the left over almond pulp. I have been putting in smoothies but I still have some left.

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282 Angela (Oh She Glows) March 9, 2013

I usually drink it all by day 3 or 4, but everyone says it lasts up to 5 days. Just go by the smell…if it smells off then you know it’s time to go!

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283 Genia March 9, 2013

I just made the almond milk last weekend and it was absolutely flawless! Thanks so much for the recipe :) I can’t wait to play with some variations now!

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284 Telma March 10, 2013

Thank you. I have not made almond milk in a while. I’ve been thinking about lately and now you inspired mr to really ho for it. Tonight, almond milk. Aloha.

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285 Jessica March 11, 2013

Do you know anything about almonds bought in bulk? How do you know if they are steam treated or chemically treated?

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286 Sheelagh March 13, 2013

Thank you so much for this! I always figured making almond milk was so lengthy and complicated but after trying your recipe I now know how easy and delicious the homemade version can be! And I made your buckwheat clusters the next day using the pulp so there was no waste! Store-bought almond milk will never taste the same now knowing I can make a pure, all-natural version myself haha. Thank you!!

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287 M March 15, 2013

Jess: Calcium from greens, just add them to fruit smoothies. They taste soooo good.

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288 Sarah B March 17, 2013

I love/hate almond milk. It’s my favorite out of all of the non dairy, but the vanilla and the originals are too sweet, the unsweetened tastes too boring….I felt like Goldilocks for the longest time. I JUST made this yesterday and it’s fantastic!! I didn’t have medjool dates, just small ones, but I used 3 and they were great! I used a reusable produce bag I got from whole foods (3 for $7), and it worked fantastic. I honestly don’t think I’ll go back to store bought. It’s so easy to make, and the vanilla smells and tastes divine! Thank you!!

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289 Traci Cummings-McGreal March 18, 2013

I love the almond milk recipe. I make it a couple times a week. I decided to invest in a nut milk bag (it was under $10). I did some research on them and decided to go with an organic cotton one. The nylon ones, whether for food or from the paint store, can leak toxins into your freshly made milk. The cotton one works great and is easy to clean.

On another note, I wonder how many calories is in one cup of almond milk since the recipe includes dates (unlike store-bought). Does anyone have an idea?

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290 Lila March 18, 2013

Hello from Malaysia!

I absolutely love your blog and recipes. I stumbled upon your blog in Food by Evernote iPhone App on your Homemade Oat Milk Recipe. After going through your blog and a thorough search on Green Smoothie Recipes, I am more and more inspired to eat whole-foods & plant-based foods. Since Almond Milk cartons are imported into Malaysia, they are very expensive here. Two weeks ago i made my very first Homemade Almond Milk using your recipe and loved every bit of it! I used a coffee strainer bag which made my Almond Mlik extra smooth without any gritty bits.

Thanks again for the lovely inspiration to kick-start a green-lovin’ lifestyle!
xoxo

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291 Angela (Oh She Glows) March 19, 2013

Hey Lila, Thank you, I hope you enjoy the recipes!

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292 Hannah March 20, 2013

Thank you for this wonderful recipe!!! it came out amazing. With the pulp left I mashed with a banana rolled into balls and baked as cookies. They smell amazing :D

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293 Heather March 20, 2013

I have recently made my first batch of alomond milk (plain unflavoured just to add to smoothies) but I hace to ask, how long will it last in the fridge before it turns bad?

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294 Angela (Oh She Glows) March 21, 2013

3-5 days…just go by the smell :)

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295 Cheryl March 23, 2013

We have been using your nut milk recipe for a few weeks now – love it! My husband, ever one to find a way around actual physical effort wherever possible, experimented with different ways of extracting the pulp. He has perfected the art of running the blended milk through the juicer, with the hopper blocked off so all the liquid comes out the spout and the pulp stays in the juicer. Voila! It works a treat. Sometimes it takes a man to think laterally in order to avoid work. :)

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296 Natacha Gariépy March 23, 2013

Hope you don’t mind I added your link to my blog on how to make almond milk.

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297 Angela (Oh She Glows) March 24, 2013

Of course not, thanks Natacha :)

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298 BarbDon March 26, 2013

thanks for all the inspiration, Angela. Everything we’ve tried has been delicious. We just made a batch of almond milk – plain. How long does it stay good in the refrigerator? Have you ever tried freezing half of the batch? Our cats beg for a teaspoon of milk in the morning, they like it too!

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299 LaurenRose March 27, 2013

I just made this…yummy delish. Very tempted to bath in it- its THAT good. :)

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300 Julie March 29, 2013

Amazing. I tried this with my grandma’s ancient Panasonic blender and Trader Joe’s raw whole almonds that I let soak for about 20-24 hours. It’s fantastic! I didn’t have dates, so I just used some honey. Simple recipe, and I was pleased how easily that old blender handled it. It’s no Vitamix, but it had no problems with the overnight-soak almonds. Thank you for posting this!

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301 Ann April 1, 2013

Great recipe! After I made the tasty almond milk I used the pulp and made simple blueberry muffins. No waste! http://paleomg.com/simple-blueberry-muffins/
I love your blog keep the recipes coming !!

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302 Dorie {Brooklyn Salt} April 5, 2013

I recently got hooked on a locally made, fresh almond milk brand but it’s expensive and hard to find so I’m glad I found this recipe. I don’t have a standard blender but I’ll see if I can make this happen with my food processor or my immersion blender. Thanks for the great pics and recipe

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303 Kate April 6, 2013

I just made this…I’m new to the whole healty/raw life and am loving it! I was not expecting this to have such a creamy, rich flavor…and I didn’t add anything but water (1c almonds and 3c filtered water)! I used a regular blender and it took two minutes on liquefy, then I strained it three times…I think because the blender just couldn’t massacre any more :) I’m managing diabetes with no meds and have missed my big glass of milk every night…no longer! I initially bought unsweetened almond milk (just can’t wrap my head around sweet milk) and the thick texture works great for cooking or smoothies, but I just can’t drink it. You are my new official hero…now I’m off to see what I can do with the pulp…woot!

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304 BarbDon April 7, 2013

Thanks for sharing the Tutorial, and carrageenan story. We’re home-made almond milk converts now! but – those lovely cubes of almond pulp in the freezer —- please help us turn them into muffins, bars. I just tried a muffin recipe where I swapped some pulp for the flour. Isn’t working – they are a mushy mesh. HELP! please!!

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305 Joy April 7, 2013

This looks heavenly! I can’t wait to try it!

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306 Fallon April 9, 2013

Great post ! Made it this morning before work (gotta squeeze it in somewhere right?!) and I am indulging at my desk right now – so delicious.

I used cinnamon and salt like you suggested with just a quick spot of maple syrup but next time I hope to try the dates for the more caramel flavor. I also used a regular Breville blender and let her go for 2.5 minutes and it came out really smooth. All I had was cheese cloth so I draped it over a larger sieve and between the two of them I got a great batch :)

Thanks for a great post!
xo

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307 Jen April 9, 2013

I just tried this yesterday and it was delicious! Do you know any of the nutritional info by any chance?

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308 Colleen April 11, 2013

The best food-filtering bags are made in my little hometown in Vermont. You can get them in nylon or hemp, and in various shapes/sizes. They are very durable and make lovely nut milks and fruit/veg juices. Also great for sprouting, etc.:

http://www.vt-fiddle.com/rawfood/nut_milk_bags_sprouting_bags.php
http://www.vt-fiddle.com/rawfood/hemp_nut_milk_bags_sprouting_bags.php

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309 Roland & Priscilla April 11, 2013

Hi Angela,

Your blog is one of the best vegan blogs in the world! We love keeping bookmarks of your awesome recipes and your photos are jaw breaking gorgeous. We just tried this recipe of yours and loved it! Can’t wait to see more from you.

Cheers,
Roland & Priscilla

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310 Angela (Oh She Glows) April 11, 2013

Thank you Roland & Priscilla, I appreciate it!

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311 Lee April 14, 2013

Thanks for the inspiration!! For some reason I felt like using a cinnamon stick I had (instead of pre-ground cinnamon) and I decided to throw a whole stick in the blender (for 2 c. almonds / 5 c. soaked almonds) and it came out PERFECT! It was the fourth time I tried to make it (second since I got the nut bag sieve) and I have to say it’s by far the best. THANKS!

*And I have to say don’t even bother with the cheesecloth. Way too messy and it doesn’t do a good enough job.

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312 Ellie April 18, 2013

Love the recipe! I need to find a reliable source of almonds now! As for the nut milk bag issue–there’s no need. I just put a strainer over a bowl, lined it with a clean, well worn bandana (just lay it over the strainer and let the corners fall over the edges of the bowl). Doesn’t matter how fine the holes on the strainer are, you just use it for structure. Pour the almond milk into the lined strainer. When you have all your milk in the bandana, pick up the 4 corners and lift out of the strainer. Then you can let it drain and squeeze any excess out just like with the nut milk bag. It worked like a charm, and it was free. I wouldn’t use a new bandana, because of the dyes, but mine’s been used for camping for years and was washed countless times, so I wasn’t worried. Just an idea for you budget-conscious and eco-conscious people out there!

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313 Whitney April 21, 2013

This is so delicious! I’m new to your blog and this was my first ever time making my own almond milk and woah what a difference between store-bought!! This is so much creamier and more flavorful and all-around more amazing. Super easy too, took under 15 minutes including cleanup. Thanks for sharing with us!

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314 Nastaran April 27, 2013

Thank you for the recipe. I’m wondering what you did with the left-over. It’s a pity to wast all the fiber.

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315 Peter Sabin May 1, 2013

If folks are still having trouble finding the nut milk bag, try your local hardware or paint store. They sell nylon filter bags used to strain old paint. Cheap, strong and very practical.

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316 Stephanie May 4, 2013

I am new to your site and loving it! Thank you!
I have been enthusiastically working my way through your recipes and made this one this morning. How sad is it that I was surprised that the almond milk (and almond butter) actually tasted like almonds -delicious! What have I been drinking/eating before?!
Thanks again for a wonderful site. You have a new dedicated follower and recipe tester. :)
-p.s. also love the fact that you are from NB! I was born in Moncton but we are now making our way around Eastern Canada.

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317 Angela (Oh She Glows) May 5, 2013

Hey Stephanie!

Thanks for your lovely note! It’s always awesome to meet someone from my hometown!! My guess is that we were born in the same hospital!!
I too was surprised over the taste of almond milk – I guess the stuff from the box just doesn’t compare to the freshness of homemade. enjoy & thanks for reading. :)

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318 Lauren May 11, 2013

How long will this last in the fridge? BTW, I can’t wait to make this!!!

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319 Angela (Oh She Glows) May 13, 2013

Hi Lauren, It will last 3-4 days usually. Enjoy!

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320 Tina May 12, 2013

Hi! I also like the homemade almond milk, especially when preparing puddings, etc. But sometimes I find out that after few days it becomes sour/not good any more.How long does yours stay good?

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321 Angela (Oh She Glows) May 13, 2013

Hi Tina, It lasts for 3-4 days usually – but yes, not nearly as long as the boxed stuff! I find I’m able to finish it off in a few days so it’s not a big problem for me.

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322 Donna May 13, 2013

Hey, I have an even better idea than buying a nut milk bag, soaking almonds, pureeing them, etc., etc., etc. Buy some almonds. Eat them. Drink a glass of water. Cheaper and easier and just as healthy (if not healthier) than this blonde excuse for a recipe. Most calories here are from fat. Think about it. Almonds are almost all fat. The only other ingredient is water (zero fat and calories last time I checked).

Also where does the writer get the idea that the body cannot digest regular almonds and that they’re easier to digest soaked? We evolved over millennia to digest nuts, seeds, raw meat, etc. Then as hominids became agrarian, our bodies continued to evolve to digest–guess what–WHEAT AND DAIRY! That’s right, our bodies are actually designed to digest food. It’s one of our primary missions in life (the others being to be born, to procreate and to die). Make almond milk if you have time and money to burn. But in the name of all that is holy, try including some fact-based and science-based information in these blogs and posts. Looks yummy? Looks like dog vomit.

Also why is it that people who want to eat a healthier, more natural diet like our ancestors did need high power blenders with lawn mower motors to process their food?

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323 Martin May 17, 2013

“Buy some almonds. Eat them. Drink a glass of water” – Yeah that works well on cereals, and in coffee.
If blogs like this don’t interest you, why don’t you go and look at imamoron.com or iwishicouldread.com
“But in the name of all that is holy, try including some fact-based and science-based information in these blogs and posts.” – If you want science to back up most of what you’ll read on this site, read a book like The China Study, or if a book is beyond you, watch some videos like Food Matters, Knives Over Forks etc etc. This is a blog, and is perfect for people who are looking for inspiration. If you want science, there’s other places for it.
“Also why is it that people who want to eat a healthier, more natural diet like our ancestors did need high power blenders with lawn mower motors to process their food?” – Show some respect, or shut up. Nobody is interested in your jealousy of buying a good quality blender, just because we want one that does it’s job better than cheap ones, and lasts longer.

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324 Joseph June 10, 2013

Wow, I just read the post by Donna. Maybe we choose to make almond milk, because we questioned the health ” benefits ” of milk that been pushed on us for so long. As to the fat content of almonds, it is a healthy fat, along with avocados, that were demonized with olive oil in the crazy 70’s and 80’s. I suppose you eat margarine from a factory too Donna.
Well, you keep me employed in the Hospital Business
Julia Child was right and these are fats that occur in nature, not in a lab. People still try to get fat out of their diet and eat crappy processed carbs instead. Sheesh!

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325 Sunita Batra May 13, 2013

Do you have any idea what the protein content of this almond milk might be, especially with the almond meat removed from it as pulp?

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326 Leena May 15, 2013

How long can the milk last in the fridge?

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327 Angela (Oh She Glows) May 17, 2013

Hi Leena, Usually 3-4 days. Be sure to give it a good shake before drinking as it settles to the bottom.

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328 Miranda June 24, 2013

I just posted at the bottom before I saw this, but I am scared (as I recently had a bout of food poisoning) that I can’t make the difference between when it’s separated and when it’s bad. I find the milk turns much quicker than 3-4 days… I only use it for 2, then toss the remainder. Such a waste and I’m trying to figure out why it goes bad much more quickly.

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329 Martin May 17, 2013

Hi,
I’m really pleased I’ve discovered this site. I’m trying to go vegan for health reasons after lots of research and studying, and have been making my own milks for about 8 months now – and I can’t believe I’ve never dabbled with putting cinnamon or vanilla in my oat or almond milks :)

I do think a really important point needs to highlighted though (apologies if someone else has mentioned it, I’m not trawling through 280 odd posts to check). The reason the nuts should be soaked for an absolute minimum of 5 hours is to get rid of the enzyme inhibitors. The soak water should always be thrown away. Regular long term use of the soak water, or inadequate soaking will make you really poorly, with maqssively varying symptoms, and will be very hard to find the cause. So please everyone, just get into the routine of soaking your nuts over night.

Another tip if you prefer your milk cold, I always use half ice cubes, and half water. Then it is instantly cold and doesn’t need an hour in the fridge to make it suitable to go on cereals etc.

My nightly routine is to put a cup of nuts in soak, and a tray of ice cubes in the freezer. If I ever forget/can’t, I make oat milk, often without even soaking the oats – but soaked and de-slimed is much better.

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330 Angela (Oh She Glows) May 18, 2013

Hi Martin, So happy you discovered my blog – thanks for reading! :)
Also, thank you for the great tips in your comment. I love the idea of using half ice and half water – genius.

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331 Perry Ellis May 19, 2013

Hi!
This looks great, but I have one small question. Why do you discard the water used to soak the almonds? Every recipe I’ve seen so far does this and I was wondering if there was a specific reason. Could you use this water in the actual milk? I’m just concerned about discarding nutrients and flavor along with the soaking water Thanks much!

-P

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332 Angela (Oh She Glows) May 20, 2013

Hi Perry,

Check out this article – http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds I think it has to do with the enzyme inhibitors being released into the water during the soaking process? Not entirely sure, but the water is always very murky after soaking.

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333 Sandra May 24, 2013

So simple and yet so divine, thank you for bringing wholesome back!

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334 Julie Smith June 3, 2013

Angela,
I am a transitioning eater from traditional meat based diet to veganism. I am transitioning as my knowledge and cooking skill expand and my family gets used to new ways of eating. I love your recipes! I just made your almond milk recipe for the first time, and it is very delicious. I came by this recipe in researching thickening agents such as carrageenan and all the other “gums” like guar gum. I am working to remove all additives in my diet and in reading the ingredients in my store bough almond milk (Blue Diamond brand), I realized I don’t want to drink all that stuff. Organic raw almonds were on sale this weekend at my local favorite supermarket, Sprouts, so I bought all the ingredients to give this a try. Knowing I was going to make this, I purchased jelly straining bags, 2 for about $5 on Amazon earlier in the week. They worked great!

My recipe was the same as yours except I used only 1/2 a vanilla bean to keep the milk as cost effective as I could, and two dates to keep sugar content down. My almond milk has a terrific vanilla taste with a perfect sweetness. I drank an unfiltered glassful immediately after making it. I like the chewy stuff left in it and have decided to split my recipe into half- half left unfiltered for use in oatmeal, smoothies, etc, and half filtered for other uses like coffee.

I buy almond meal and use it in my cookie recipes, exchanging half of the flour for for almond meal. So now I have the left over almond milk pulp for this which further saves me money. Making your own almond milk is very cost effective and so much healthier and tastier.

Questions:
Regarding the added water- have you ever just used the soaking water. Mine was cloudy and I was wondering if I was throwing away any great nutrients?

Have you ever frozen your almond milk?

Thanks again for this an other amazing recipes.

Cheers,
Julie

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335 Julie Smith June 3, 2013

Angela,
I just saw your response to Perry Ellis in which he asks the same question I did about using the soaking water in the almond milk. I read the article. Thanks for the info.

Julie

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336 Jialin June 6, 2013

Hi Angela,
I love your website! I made almond milk a few days ago using this recipe. It tasted so yummy and creamy! However, the next day I got severe nausea within 20 mins of drinking it, and it happened again, 2 days in a row!! I didn’t think my nuts were rancid to begin with, and the milk was stored in the fridge within the last 3 days, so it couldn’t have turned bad. I googled “homemade almond milk nausea stomach ache” and actually found a few people who have experienced the same thing! I figured it was due to toxins/bacteria because of the following reasons:
1) I soaked the almonds for nearly 20 hours. You are not supposed to soak them for more than 8 hours because it can sprout and bacteria can grow.
2) I didn’t rinse the almonds after soaking. The soaking water may contain bacteria/toxins.
3) I didn’t add salt to the soaking water. It is recommended to add salt as it can inactivate some enzyme inhibitors on the almonds.
Has anyone every experienced symptoms of food poisoning from homemade almond milk?

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337 Joseph June 10, 2013

I am also a big almond milk fan and have been making it for about 4 months. I keep plenty of roasted almonds on hand, so on my third batch I used those and found that they imparted a richer flavor. I use only vanilla and 2 Tbsp of maple syrup in 40 ounces of fluid for just a touch of sweetness. I have enough cinnamon already when this is poured over my homemade Paleo granola. I’ve lost 25 lbs with 25 more to go, so thanks for promoting this truly healthy beverage!

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338 Lorraine June 11, 2013

I made this last night! My two daughters and I are new Vegans (about seven weeks) I am still learning so much. Your blog has been an invaluable resource giving me ideas to keep it interesting as my daughters and I make this life change. I stumbled on it by searching for carrageenan in almond milk. I’ve called the company I was buying almond milk from and asked them to explain why they add it as an ingredient. They hymned and hawed, but really didn’t have a good answer.

Seeing your step by step recipe made me realize I can do this. It beats the boxed kind hands down. So creamy and delicious – and the addition of the vanilla bean and dates makes it even more special.

No going back – we’ll just make our own from here on out. It’s too easy – just requires a bit of planning.

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339 Laura June 16, 2013

I feed the left over pulp to the birds and they totally
Love it. Leave it to dry over night then put it out, it’ll be gone in seconds.

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340 Angela (Oh She Glows) June 17, 2013

oh I bet the squirrels and chipmunks would too! :)

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341 Michelle June 17, 2013

This is very similar to the recipe that I use except instead of soaking overnight, you pour 4 cups boiling water over the almonds and let them sit for 3 minutes. Then you can drain the water and pop them out of their skins if you desire. It’s making me want some now! Thanks for the post.

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342 Cheryl June 22, 2013

This is a great recipe, the result is a lot better tasting than store bought. When I was done, I mixed together some stuff I had on hand and made a decent muffin with the pulp. Ratios are rough, I’m no pro at making up baking recipes. In fact, this is my first attempt.

almond pulp from one batch of milk
1 c floor
1/3 c multigrain cereal
1 T baking powder
pinch of salt
1/3 c sugar
1/3 c water
1 mashed banana
1/4 c apple sauce

I mixed it all up and baked for 20 minutes at 350F. I’d probably put cinnamon and raisins in the next time.

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343 Angela (Oh She Glows) June 23, 2013

Thank you for sharing! I’ll have to try this out :)

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344 Miranda June 24, 2013

Hi Angela,

I have made this recipe several (many many many) times now, and find that the milk doesn’t last for more than 2 days (not because I drink it but because it seems “off”). It’s rather disappointing as I’m using it every morning to make my protein smoothie and have to throw it out sometimes. I live in France and can’t even buy almond milk, so this is my only way to have it.

At first I thought it may be the dates or vanilla making it turn quickly, so I started cutting back, and eventually to only almonds. After I cut out the dates, I find it separates much quicker. Now that I’ve found the milk going back after a few days, I’m having a hard time to judge if it’s actually bad or if it’s just separated. I’ve also tried bottled water vs. tap water. I’m concerned as I have to squeeze the milk out of the bag that my hands are causing this, so I’m obsessively washing them before I squeeze…nothing seems to change it.

Any suggestions?

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345 qbet June 26, 2013

homemade almond milk is just so good! it taste better than store bought :)

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346 Elisha June 30, 2013

i soaked some slivered almonds (as that’s what i had) overnight, then put them in the juicer with water at a 1:1 ratio.so if you have a masticating /slow juicer, it’s even less mess. ( We have a hurom 400hd juicer which is the same as an omega juicer.)

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347 sage July 1, 2013

very cool, thanks for sharing!! :)

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348 Rebecca July 3, 2013

Emotional! My husband and I will never buy the boxed kind again. I dehydrated the pulp and ground it up and put it in my favorite brownie recipe. http://allrecipes.com/recipe/ghirardelli-fudgy-gluten-free-brownies/Detail.aspx. I used eggs, and I’m not sure if flax egg would work in the recipe. I had to bake it an extra 20 minutes, but they turned out great.

I’ll have to check your recipes to see if you have a GF vegan brownie recipe and I’ll try that. Thanks so much for an awesome site. You have changed the way I eat!

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349 Amelia Katz July 4, 2013

This is exactly the recipe I needed to make almond milk. Whole ingredients! I love the addition of dates…I have a little container just waiting to be whirred inside the blades of a blender :-) I suppose cheesecloth works just as well as a nut milk bag? Or should I invest in a handy-dandy baggy?
Thank you so much!

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350 Angela (Oh She Glows) July 5, 2013

Hi Amelia, If you find the cheesecloth works well for you then by all means use that! :) enjoy

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351 Leyali Dances July 7, 2013

Living abroad in Asia (none of my beloved Almond Breeze milk available here), lactose intolerant, and desperate, I tried your recipe, and it came out brilliantly! Superbly easy to follow, and the pictures really helped. I used cheesecloth but have now ordered my own nut milk bag from Amazon. Thank you!! :D

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352 Bill July 13, 2013

You can buy raw almonds for soaking/sprouting from ‘sproutpeople,com’. They also sell hemp bags for sprouting which should be just right for making almond milk.

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353 Bill July 13, 2013

correction to the previous message: should be sproutpeople.org

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354 Cheri July 15, 2013

Was wondering where can I get the nut milk bag at?

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355 Angela (Oh She Glows) July 16, 2013

Hi Cheri, I ordered mine online (I think I left a link at the top of the comments) good luck!

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356 Pierrot August 3, 2013

Where did you get the drinking glass you served the milk in? It’s really pretty!

I just followed the recipe to a ‘T’, it was amazing! Thank you so much for sharing.

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357 Angela (Oh She Glows) August 5, 2013

I think it’s from Crate and Barrel. thank you!

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358 Steph August 3, 2013

Do you use grade a or grade b vanilla beans for this?

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359 Angela (Oh She Glows) August 5, 2013

Hey Steph, Im not sure what grade they are, but they are Madagascar Bourbon vanilla beans. You can use any type you prefer though!

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360 Mani August 4, 2013

Awesome. Now I need to see where the heck to find a bag like that, plus the vanilla bean or even the extract, here in Ahmednagar, India (Just moved here with my husband from the US). All the other ingredients, easy.
Thanks for a great recipe and pics.

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361 Haley August 4, 2013

I love it!! I became a vegan about 8 month’s ago (so overwhelming at first.) Now that my toes are wet I’ve been experimenting with making all my basic’s (such as almond milk) from scratch. You are a blessing in a blog Dear woman! Thank you.

May I also just say I SO appreciate the pictures? This new vegan chick can use all the visual aid’s she can get.

Post Script- Wish I had found you 8 month’s ago!

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362 Angela (Oh She Glows) August 5, 2013

Thank you Haley! That means a lot to me :)

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363 Kelly August 6, 2013

I loved this post! The recipe looks delicious, and you’re so hilarious! I love your NKOTB nod and all your nutmilk bag jokes made me laugh! Your blog is one of my go to’s for all things vegan!

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364 blumie August 8, 2013

hey, can you please tell me how to dehydrate the almond pulp to make almond meal?
thanks!!

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365 Haley August 8, 2013

So, this is amazing. Thank you Ma’am. I really appreciate the pictures! This vegan chick can use all the visual aids she can get because unfortunately I wasn’t born with natural chef like talent. But I aim to achieve and your blog is an absolute Gift!

Question, what muffin’s of yours have you Tried using the almond pulp in??

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366 Haley August 8, 2013

Oh my gosh…embarrassing. You saw that I posted on this before but I thought it had somehow deleted it because I didn’t look at the last page.

Anyway, hence the two comments. Moving on ;P

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367 Dana August 8, 2013

Love this, thanks! I bet it’s good as smoothie, as well, with maybe banana, date, other fruit. Do you happen to know the calories for your recipe, for say, one cup of almond milk?

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368 Angela (Oh She Glows) August 9, 2013

Hi Dana, I’m sorry I don’t know…I would guess that it’s similar to store bought almond milk though!

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369 Taryn McFadden August 8, 2013

Hi, you give some great ideas for using the almond pulp for but I was wondering if you had any actual recipes that you could recommend? Im new at this whole food thing and there is so much to get your head around. I made some almond milk using your directions and LOVE it!! Jst don’t want to waste the pulp. Thanks Taryn

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370 Amelia August 10, 2013

Do you by chance know the nutrition facts for this?

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371 Angela (Oh She Glows) August 11, 2013

Hi Amelia, Im sorry I don’t but I would guess that it’s similar to store bought brands of almond milk. enjoy!

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372 Grandma Pearl August 11, 2013

I try to use the pulp in the receipe I’m making so that I waste nothing. I know it might not be good in coffee or tea.

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373 Natalie August 12, 2013

Hi! I just found your blog last night and stayed up way too late because I couldn’t stop exploring it! So excited to find you.
I was wondering where you buy pitted medjool dates? The ones I see at Whole Foods are not pitted. Also, where can I find the kind of glass jars that you have in the photos?
Thanks so much.

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374 Angela (Oh She Glows) August 12, 2013

Hey Natalie, Welcome!
I just pit the dates myself. :) I think I purchased the glass jar from Crate and Barrel. Hope this helps!

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375 Chrissie August 17, 2013

I tried this today and I am SO PLEASED with the results! It is amazing! I love this, I love the blog, I love everything you’re doing. Keep on inspiring people :D <3

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376 Ashby August 18, 2013

I love homemade almond milk but I never know what to do with the pulp afterwards. Might you be willing to do a post of recipes to use with the pulp from making a batch of almond milk?

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377 Aqilah August 21, 2013

Wow. That looks amazing! I just discovered how good almond milk was a few days ago and I’m sure this will be a million times better. Gotta try it! Btw, love the soaked vs unsoaked almond pic. Thanks Angela! :)

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378 Natasha August 24, 2013

Thanks for the great recipe. I made this with a hand blender and it worked well also. Going to use the almond milk for the chia pudding – looking forward to breakfast tomorrow. ☺

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379 Jessie August 27, 2013

My first attempt at making almond milk was with a cheese cloth too!! The bag is SO MUCH better!! And, homemade almond milk is the most delicious kind of milk on the planet. Love your post!

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380 lindielee September 1, 2013

Do you know how much fat would be in cup of your homemade almond milk?

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381 justine September 4, 2013

how long does this last for (stored in the fridge)?

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382 Angela (Oh She Glows) September 4, 2013

3-4 days :)

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383 Logan September 7, 2013

I love it!
I read it with one eye on the recipe and another eye on my cabinet. When I saw “water” I decided that plain water was too boring.
Subbing out one cup of red rooibos tea for one cup of water gave it a really neat little twing.

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384 Amelia September 7, 2013

Angela, OMG this almond milk tastes incredible!! The only thing I did differently was omit the cinnamon, since I really wanted the vanilla to shine through and figured I could always add cinnamon to my individual glass. I mistakenly used room temperature filtered water, so I had to WAIT for the almond milk to chill in the fridge before I could truly enjoy a glass. Everything from the texture to the flavor is 100X better than store bought. I’m so dunking these tonight in your vegan chocolate chip cookies that I have in my freezer right now (dough freezes great!). :)
Funny side note—> I ‘man handled’ my nut bag a little too much and ended up popping a hole in it. My husband found this hilarious, btw as it shot across the kitchen.

My next nut milk plans are for whipping up a batch of cashew milk. Cashew milk + pureed butternut squash + Nooch= cheezy sauce over zuchinni pasta or for a mac n cheeze. Mmmm!

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385 Te September 14, 2013

I loved that you highlighted the nutmilkbag with a giggle ;)

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386 jill September 16, 2013

Dear Angela,
I just made the almond milk for the first time. Unfortunately, my blender died so I used my food processor. The milk came out watery compared to the Silk brand but I followed your recipe of 3.5 cups of water. I did not have the dates. Do you think it was the machine? Your post said it should be creamy…..
Thanks,
Jill

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387 nicole September 24, 2013

Do you know the nutritional information for nut milk made this way?

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388 Gail Payne September 25, 2013

Hi, how long will it last if refrigerated?

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389 Angela (Oh She Glows) September 25, 2013

it lasts about 3 days. hope this helps!

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390 Jennica September 29, 2013

Thanks for posting this I am making my first batch of almond milk in the morning, I’m excited! Can you tell me how to go about freezing the almond pulp? Can I just throw it in a freezer bag or does it have yo be dehydrated? And if it does how would I do that without a dehydrator? Thanks in advance!

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391 Eliza- Live Clean And Prosper October 3, 2013

The step by step process really makes it look easy, thank you! Now I don’t have any excuses…Time to stop buying almond milk!

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392 Nancy October 21, 2013

This was delicious! Thank you for the tutorial asking with beautiful pics!

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393 Nancy October 21, 2013

*along not asking!

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394 Corry October 25, 2013

Do you take the inside out of the vanilla bean or just toss the whole thing in ?

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395 Charlie October 29, 2013

This almond milk was delicious (and easy!) Thanks for the recipe. I wasn’t sure it would work, but I used the almond pulp instead of flour to make pancakes and it was great! They were super light and had that lovely subtle almond flavour!

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396 Kristin November 3, 2013

The jokes in this recipe were even better than the milk (which was delicious.)
Thank you for the laughs!

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397 Rachel November 3, 2013

This date-vanilla-cinnamon combination was abosutely amazing!!
I’ve been making almond milk for a while, but have never actually *loved* the taste of it.
After reading this recipe at first, I was a little skeptical about the sweetness of the dates in the milk, but it turned out to be subtle and complemented the vanilla and cinnamon well.
Thanks for this recipe – I’ll be making it much more often now! :)

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398 Sara November 3, 2013

OMG. i made almond milk for the first time today — I WILL NEVER BUY IT AGAIN. So amazing! you’re right – so creamy it’s mindblowing.

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399 Mara November 4, 2013

I would love to make this but can I use Blue Diamond Whole Natural Almonds? I have a full bag and would like to try out your recipe. This is silly, but I am hesitant to use the Blue Diamond because I am not sure if it is safe to soak their almonds. I am pretty sure their almonds have no cyanide in them (since it is illegal in the US to sell/buy them containing cyanide) but I just want to be safe. Soaking their almonds won’t be any different than soaking raw almonds, right?

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400 Vanessa November 8, 2013

Hi, I’ve recently started cooking and baking more. And now that I look at food labels more, it sickens me that soooo much of the food I hardly looked twice at, has ingredients that is harmful to our bodies. This almond milk is fantastic. I hope my young girls like it too, since I’ve been trying to ween them off of cow’s milk, using coconut vanilla milk, vanilla and chocolate soy and almond milks. Hemp, goat, and original unflavored milks haven’t been too popular. Thank you!

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401 Diane B November 12, 2013

I make my own almond milk and when soaking them, I add in about 2 T of raw cashews, too– it really does kick it up a notch in terms of creaminess. I don’t add any thing else– just almonds, cashews, and water. Oh, and I didn’t buy a nut milk bag but I did buy some of mesh bags (for less than $3 ea) available in stores now for putting produce into (instead of using plastic bags). They work perfectly and are I believe, less expensive.

Thanks for this great blog!

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402 Lori November 17, 2013

I tried this recipe and for me I prefer it without the cinnamon. However I get so much of the nut meat left over and I’m trying to use it in recipies. I really prefer to eat the nuts by themselves. Since I make my own almond butter, I tried the suggestion made in one of the other replies. I tried a small batch with just one tablespoon of almond butter blended in 1 1/4 cups water and 1/8 teaspoon vanilla. You can add a little salt I like it and there is not as much nut meat left over to try to use. I ordered organic hemp fabric online and made my own nut milk bags. You can also find them online. Hemp fabric holds up a lot better than the nylon fabric. I have successfully used it not only for straining my homemade yogurt to make Greek yogurt but also for the nut milk. I made separate labeled bags for each so that I don’t mix them up. Enjoy!

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403 Amanda November 25, 2013

This recipe is amazing. This is the best almond milk I have ever tasted. Yum! I used a cheesecloth over a strainer, and gently twisted the top and squeezed the mixture through. It worked great. Thanks!

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404 JustMe November 30, 2013

Thinking Vitamax blenders were the best out there, your pictures of the almond meal made me think otherwise. Maybe if you lower the initial water so more almond pieces hit the blade you would do much better. I always made almond milk in a cheap blender, and I got loads of flavor without using as many almonds as you use, just by getting the meal pieces smaller. And since I used it for cereal, I didn’t have to filter anything. It took 7 almonds for a man’s size bowl of cereal–yep I’m a cheapa$$ :D

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405 Clancy December 3, 2013

Mmmmm!!! I usually have a shot of vanilla in my coffee, this looks like an awesome natural alternative! Yumyum!

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406 V December 8, 2013

I used a nylon knee-hi in place of a nut milk bag. Used sugar and honey for sweeteners, and extra 1/2 of a vanilla bean. Am enjoying a chai tea almond milk latte as I type this. Mmmmm. Many thanks for this recipe. It was a little messy, but excellent results even this first time.

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407 Kristin December 9, 2013

Is it okay to soak the almonds longer than overnight? I ended up not having time to make the almond milk and I’m worried the almonds have been soaking for too long.

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408 Rhea December 10, 2013

This is awesome! Didn’t even know how to go about making homemade almond milk.

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409 Leah December 21, 2013

Now what can I do with the left over almond pulp? Recipes to use it?

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410 Melissa January 1, 2014

Made this tonight and it is delish!!! Having it for dessert.

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411 Cyndi January 4, 2014

Just what I needed! Like you, I’ve never been a milk drinker, but I’ve been making lattes and healthy cacao hot chocolate (no sugar necessary) almost daily since I discovered unsweetened vanilla almond milk; so I decided I should make my own almond milk to keep it as pure as possible- no fillers. Almonds are soaking now! Thanks~

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412 Laura January 14, 2014

Hi! I have been paleo for almost a year. It’s time for me to venture into more creative foods. I found your blog on making Almond milk. I’m ordering my nut sack (lol) and getting on this ASAP! Just curious, do you have any recipes on here for things you have made from the left over almonds???? I’d love a good grain free granola to make with this! Adorable blog!!! Thank you.

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413 Scott January 16, 2014

Hi Angela.

Thanks for the recipe!

Everything went smoothly, however, my finished product has a slightly strange smell and aftertaste. Any suggestions?

FYI – soaked for 8 hours (almonds from TJ’s), 3 medjools, half a vanilla bean, cinnamon, pinch of salt.

Thanks in advance.

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414 Tara January 22, 2014

I made my first almond milk today following your recipe! Delicious!
So easy too. Now I am looking for a recipe on your site to use the almond pulp!
Looking forward to getting your new book!!

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415 Corisa January 23, 2014

I’m so excited to try this recipe ! I will be trying it once I find a nut bag in the stores! I was wondering about the nutrition information an calorie count on the milk? Thank you !

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416 Wendie Sanders February 1, 2014

Go to Ace Hardware. Most people have them nearby. They sell the jelly strainer kits like someone mentioned above. You get a bag and the stand. The bag has elastic at the top which is perfect to wrap right over the bowl. It stays in place and works perfectly to strain this milk. I made a double batch this morning and it was delicious – and smooth! Easy peasy.

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417 Josie February 3, 2014

Just made this milk yesterday. Let it chill in fridge overnight. Had a bowl of cereal and the milk tastes great but it is gritty!? Anyone have this problem? I thought I blended it thoroughly and I used the nut milk bag to strain. Is this normal??

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418 Denise February 4, 2014

Thanks for the great tutorial! I have always wanted to make almond milk, and now I have and will definitley make it again, it was easy to make and delicious!! I wanted to ask you where you purchased your milk bottle? It looks like a strudy glass bottle, plus I like that it has a lid that you can screw on.

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419 Vaishali February 13, 2014

Hi Angela,

Where do you purchase your almonds? I live in Toronto.

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420 Danna February 15, 2014

I’ve made this a few times now using one of those cooking bags that you use to take herbs out of soup. My almond milk goes bad in less than 24 hours, what am I doing wrong??

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421 Janet February 18, 2014

If you were going to make almond milk to use in a savoury recipe, would you still put the vanilla bean, dates and cinnamon in the milk?

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422 M February 25, 2014

What do you think the calories are?

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423 Lisa Marie Chambers February 27, 2014

This is so helpful! I’m stuck in india for a while, they don’t have almond milk here and i was getting bored of soy milk. thanks for the recipe can’t wait to try it !

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424 Abi March 3, 2014

I used a old seive, All my left over almonds, all chopped up, will go into the freezer to throw into my next weeks batch of bread. I will freeze them in cupcake pans to use 1 or 2 per loaf of bread.

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425 Kristen March 7, 2014

Great post! Do you think it would work with a food processor instead of a blender?

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426 Barry March 14, 2014

Hi,
I make nutmilk using a Vitamix and a nutmilk bag, but have one problem.
No mater what nuts I use, when I add the nutmilk to coffee the milk always separates out after a few seconds and I almost end up with black coffee with nutmilk particles dispersed through it.
Do you have an answer to this?
Barry

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427 Audrey Benson March 17, 2014

What is the calcium content for homemade almond milk then? I know almond breeze brand has 45% calcium daily value.. curious to how that compares to homemade almond milk

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428 pat March 17, 2014

Do you soak your almonds in the refrigerator or soak them at room temperature?

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429 Angela (Oh She Glows) March 19, 2014

I soak them at room temp usually. Im sure either is fine!

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430 Jay March 19, 2014

can i use rice instead of almonds with the same recipe??

thanks

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431 Nancy March 19, 2014

Looks fantastic! Can you use a regular blender?

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432 Angela (Oh She Glows) March 20, 2014

Yes you certainly can! just might need to blend it a bit longer…

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433 I am E March 20, 2014

Hey !

Thanks for the recipe ! That’s so interesting to see it’s so easy to do, when almond milk is sold so expansive at bio shops.
I have to admit that I found your website through the CNN website. Don’t ask, thats just the way it is :-)

I have an advice for all which like the almond powder that you have at the end in your nut bag (once dried, etc.), but don’t like to have the skin in the almond powder, as I do. I love that, but I always buy “white” almond powder, since I find that the “original” with skin does not taste the same at all. BUT it happens that normal almonds are cheap when the bleached version is expansive.

So, how to un-skin almonds ?
Thats simple, but takes a bit of time. The simplest recipe is putting dried almond in boiling water for one minute or two, cold them in fresh water, and them peel the skin with the hands or a knife – or put the boiled almonds in a clean napkin and rub them until the skin peels off (that’s the crash course).
I wonder however if after a night soaked in water, the skin cannot be remove as easily as with boiled water though…

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434 Judi March 27, 2014

After following your blog, and making your recipes for about a year, now……I am finally gonna take the plunge and make my own almond milk, and hope that it’s as easy as you say ;). The only thing is, I think with myself, hubby, and 3 children under 6, I quite possibly might be making almond milk round the clock!
Side note: I made your ‘favorite veggie burgers’ last night, and your ‘immunity boosting tomato sauce with mushrooms’ and quinoa pasta the night before, AND tonight will be the ‘sweet potato & black bean enchiladas with avo-cilantro cream sauce’! Can you tell, I just bought the cookbook ;)? It’s one big ‘Oh She Glows’ party ’round here! :)
Thanks Angela for your continued amazing vegan recipes!
Now,……on to try and find a nut bag……….

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435 Sara March 27, 2014

Ever try making your own coconut milk?
Or a coconut-almond combo?!

Almond Breeze (I think) has a coconut-almond milk and its delicious. Not a significant taste difference to regular unswt almond milk, but a touch creamier .. feels rather decadent!

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436 Katie March 28, 2014

I’ve been making the transition from store bought almond milk to homemade, and it feels great!
However, I’ve found that my milk goes sour as soon as two days after I make it…suggestions?

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437 Laylah April 7, 2014

This is wonderful! Thank you so much for the recipe & instructions. QUESTION: how long do you think this almond milk can safely keep in the fridge? Thx!

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438 Billy April 18, 2014

Such a wonderful post! Thank you, on my second batch!!

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439 Becky April 21, 2014

Oh my gosh! I made my first batch of almond milk using this recipe this weekend, I can’t believe it’s taken me so long to try it. It is SO good! I used it to make a delicious latte with Dandy Blend. Thanks for sharing!

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440 Ann April 22, 2014

The glass bottle you use to store the almond milk – where did you get it from? I’ve been looking for one just like it and can’t find them anywhere!

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441 lauren April 24, 2014

I just ordered a one liter (~33 oz) Bormioli Rocco Frigoverre Jug with Hermetic Lid on amazon for less than $15. It looks like a great shape and I like the idea of a lid that seals for milk.

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442 lauren April 24, 2014

I need to try this!! My son is 9 months old and he’s starting to eat whatever we are eating. While he won’t be ready for a cup of milk for a few more months, I’d love to use homemade almond milk in cooking. Right now, we’re getting 365 unsweetened plain organic Almond milk, but this looks pretty easy. I’d also love to try making hemp milk for him to try. I’d like to expose him to as much as possible.
Do you have any specific recipes for using up the leftover pulp? I’m going to get organic almonds, so I don’t want to waste anything! Do you have any idea what a stock up price on organic almonds is?

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443 LeeAnn Ogden April 26, 2014

Hi,
How much protein is in almond milk or is all in the pulp?

Thanks.

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444 pat April 30, 2014

Can you recommend a good company to purchase true organic and raw almonds in bulk?

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445 Ali May 1, 2014

Hi Angela! I am trying to email you but it says my server is not allowed to:( I just have a quick question about one of the recipes..What is the food item on the cover of your recipe book? It looks like fruit and granola but I don’t know what the tiny little balls are that fill the cup!! Could you possibly tell me where I could find that recipe? Is it on the website? It looks so good! I love the website by the way, the recipes are all SO good! Thank you so much

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446 LizW May 2, 2014

Finally got around to making this. Excellent!!! And so easy! Thanks :)

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447 Marlene @ Jade and Fern May 3, 2014

This looks soooo amazing! I’m saving up to purchase a Vitamix after many years of frustration with cheaper blenders, and am drooling over all the recipes I want to try.

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448 Julie Tiessen May 8, 2014

Does anyone know if Bulk Barn raw almonds are safe?

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449 Kelly May 12, 2014

I am hooked on this stuff! I use a large square of muslin to strain mine. Just buy a 1/2 yard, and cut a few squares, run it through some hot/soapy water to get any starch out, and rinse. I run my Breville blender for 8 minutes with the almonds, put it in my sieve, pour the blended contents in, let it sit for a while and then finish it off by squeezing.

I get my almonds from Bremner Farms organicalmondsraw.com/

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450 Alaina May 14, 2014

This almond milk recipe looks so much better than the batches of almond milk I’ve been making! Maybe that’s because I’ve never heard of the nut milk bag! Definitely gonna have to find that item seeing as it’s a must have to make some smooth yummy milk! I can’t wait to try this recipe out! Thanks!! :)
Also, I love the way you write! I find myself giggling and smiling a lot, so thanks for that too! It’s so awesome to have a go-to website for some amazing vegan recipes from a pro like you! Super grateful that you provide all of your tips, tricks, recipes, photos and advice! Just so you know, you motivate me and my boyfriend to be more creative in our vegan kitchen!!
Rock on, girl!! :)

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451 Jodie May 14, 2014

Yes, a fine mesh strainer works wonderfully. And it’s a nut MILK bag, not a nut bag. . . for those comments wayyyyyyy back up at the top.

Also, if you blend, pause, blend, pause, as in even walking away from your blender to do something else, it won’t heat up at all. And then you’d have raw almond milk if you used raw almonds as well.

This is so amazingly simple, I’ll never buy another carton of any kind of nut milk. Thanks Angela!

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452 jretws May 26, 2014

anyone tried pantyhose instead of a nut bag?

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453 Jeremie Rodger May 27, 2014

Confession: I am in love with Almond Milk.

Great recipe guys! I just bought one of these Nut Milk Bags to make Almond milk with and I’m super(!) happy:
http://www.amazon.com/gp/product/B00G3ZHOLY

I also use Cheesecloth sometimes, but I find the bag easy to use when I’m doing a small batch.

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454 Jodi June 3, 2014

I just make it for the first time in a Ninja I bought on sale yesterday- cant afford a Vitamix :( – Anyway, I soaked my almonds for about 14 hours and whe I blended them in the plastic container I was afraid they were going to crack it. Does anyone else get a little afraid because its so loud?
Thanks

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455 Stacey E. June 6, 2014

I got a 3 pound bag of Kirkland almonds at Costco and I believe they cost about $12. Compared to the much smaller $8 bag at Walmart, that’s a pretty good deal. I just recently bought paint strainer bags, and I’m hoping they work better than cheesecloth did. All I ended up with using cheesecloth was gritty “milk” that gave me a backache.

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456 Carolyn June 8, 2014

I sooo want to make this! It sounds fantastic! A quick question for you, we don’t have whole dates, we only can get the boxed chopped dates, how much do you think I should use?. Thanks!
Carolyn

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457 Brittany June 9, 2014

This recipe sounds amazing. I have converted to almond milk and found that the store bought versions in the cartons do not have a good taste. I just purchased a nut milk bag and will be making a batch very soon. How long will this last in the refrigerator?

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458 Sonja June 10, 2014

I am not vegan but almost vegetarian and I enjoy almond milk so much more than regular milk. I never buy it ins tires tough, always make it fresh, I like you twist on playing with flavours. Will try that our next!
You inspire me a lot

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459 Barbara June 10, 2014

I just made my first almond milk, super easily! Thanks! I bought a nut milk bag made by Rawsome Creations, a Fair Trade item, with a portion of sales going to support two charities. We all win…

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460 Kathy B. June 16, 2014

Thanks so much for this recipe. We bought a Vitamix about a month ago and it came with the nut milk bag, and I’ve been wanting to make my own almond milk. I finally got around to it and came across your recipe. It turned out better than the store bought I usually buy. Love the cinnamon and vanilla!

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461 Molly June 18, 2014

There is a MUCH easier way to make nut milks. I make almond milk every 3-4 days. Here is how. I soak 1 1/2 cups of raw almonds overnight in water. The next day I pour off the water, wash the almonds, put them into a clean bowl with 1 quart of water.

I own a Hurom slow juicer. I put the almonds and water through the juicer. The milk comes out of one spout, the fiber and skin covering the almonds comes out of the other spout. Literally, in a few minutes (that’s all it takes) I get a quart of milk which I store in a glass container to which I add a bit of pink Himalayan salt. It’s delicious and I use it in my morning protein drink.

I bought this juicer a few years ago after researching juicing machines online. In addition to the nut milk, it makes good juice.

Note – I do not work for the company and have no connection to them other than as a customer.

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462 Molly June 18, 2014

I forgot to add a note about the almonds. I usually buy food mostly organic, but because I use so many almonds, it’s just too expensive. So, I purchase pound bags of raw almonds in Trader Joes and store them in the freezer.

You might want to note that for the last few years all “raw” almonds are no longer “raw”. Read your labels and you will see they are pasteurized. Unpasteurized can be bought on the Internet. Google and you’ll find them.

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463 cindy June 21, 2014

I’m trying this! How long does it stay fresh in the refrigerator? I’d like to double or triple the recipe to have it on hand…
Please advise and thanks so much for posting.

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464 Angela (Oh She Glows) June 22, 2014

Hi Cindy, It stays fresh for 2-3 days. I love it so much I don’t have a problem with drinking it all by then (I drink it straight from the jar!)

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465 Yochanan June 27, 2014

Great description, will definately try very soon! Did you ever try to use an electrical juicer? I think, technically, this should work, too?!

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466 LINDSAY June 28, 2014

WHAT BRAND OF ALMONDS DO YOU USE? I LOOKING FOR ORGANIC UNPASTURIZED RAW ALMONDS, ANY SUGGESTIONS
THANKS ;)

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467 Wendy July 14, 2014

Costco has great almonds. I emailed them about their method of pasteurization and Costco Canada uses steam. Costco in the US uses PPO or steam.

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468 Angela (Oh She Glows) July 18, 2014

Thanks for letting us know!

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469 Crystal June 29, 2014

This is perfect. Since we’ve gone vegan, our children are going through the almond milk at an alarming rate! Nice to have a more frugal option than store-bought, and to have control over the ingredients.

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470 Wendy July 14, 2014

Thanks for this great recipe! I make this for my one year old son who can’t tolerate dairy and was wondering if a nutritional analysis has ever been done.

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471 Jen L. July 17, 2014

Can you freeze the almond milk to make it last longer?

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472 Sophy July 17, 2014

Can you freeze homemade almond milk? I would like to make it for my 12 month old twins, but my time is limited. If I can make a large batch and freeze some for later it would be ideal. I know it won’t taste AS amazing, but better than store-bought with all the added weird ingredients. Any info on this would be greatly appreciated.

Thanks,
Sophy

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473 Jennifer July 25, 2014

Sophy I’ve read that it not advised to freeze nut milk because of what you mentioned, the taste changes and the ingredients separate…nothing about any risks though. I would try it with a small batch and see if it still tastes good, otherwise you’d be throwing away a large batch and a lot of work.

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474 Jennifer July 25, 2014

Angela, I’m researching nut milk bags hence I checked out the bag you are referring to but it had some feedback about not being fine enough for nut milk. I purchased one which seemed similar to the one in your link, but this one has finer mesh (and i liked the free ebook because it had some baking recipes too) Did you have any issues with clogging or pulp coming through? It was zenaturals on amazon. Trying it out this weekend. BTW thanks for the great recipe.

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475 Wendy July 26, 2014

If you’re able to sew or know someone who is, good quality cheese cloth can be sewn into a nut milk bag. That is what I use and it works wonderfully. I tried two types of nut milk bags before the cheese cloth bag and I wasn’t a fan of either; one was hemp and although it didn’t let any pulp through, it soaked up a lot of my milk that I wasn’t able to get back out of the bag. The other kind I tried was the Rawsome Creations nut milk bag which I found to be too porous as it let a lot of the pulp through.

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476 Jennifer July 27, 2014

Update: I made it yesterday using the nylon bag I mentioned (that Zenaturals Strainer Bag) and it worked like a charm. I’m not one to sew, but no worries because the price is nominal. The taste of the milk without anything added was quite bland, but I started with honey and then tried the vanilla and cinnamon. Today I’m baking with the pulp.
GREAT RECIPE!

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477 Kathleen July 25, 2014

Cannot wait to make my own! Thank you!

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478 Justyna July 28, 2014

Thank you for this recipie:) It came out wonderfull first time but the second time I made it turned out to be a dissapointment :(. The only thing I did differently was that I used 2 cups of almonds and soaked them for more than 12h. The taste of milk was superb but unfortunately it became sour just after one day of keeping it in the fridge. Why could it happen? Should I maybe boli the water and then add it to almonds?

Justyna

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479 Junita August 1, 2014

waw, looks more delicious than cow milk :D

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480 Jessica August 11, 2014

I love the whole ingredients…dates and vanilla beans! I’ve only used honey, cinnamon, and vanilla extract.

I use a cotton t-shirt to strain the milk because my local grocery doesn’t carry milk bags, and I’ve found it to work very well….does anyone know if I’m missing out on any benefits by using it rather than a nut-milk bag?

You can check out my method here: I love it! I haven’t used a milk-bag because my grocery doesn’t carry them, and I’ve found a t-shirt to work very well…do you think I may be missing any benefits by using a cotton t-shirt rather than a milk-bag?

You can check out my method here: divine-substance.com/almond-milk-diy/
And you can let me know if there’s anything I’m doing that you have any tips on!

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481 Cait August 14, 2014

I used a cheesecloth when I made this today, and it worked fine! I folded it in half twice and strained it twice with the helping hands of my husband, and will definitely be purchasing a nut bag in the near future. However, a cheesecloth worked fine for the meantime :)

Ps- adore your blog and book! I’ve been vegetarian for years but recently had to cut dairy out while breastfeeding as my little one seems to be sensitive to it; I’m pretty sure at least one meal a day for the last month has been thanks to you!

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482 Megan Jenkins August 20, 2014
Recipe Rating:

I love this recipe! As you are a reliable source of information, and your pictures and tutorial were so thorough, I used your guide as opposed to many others I’ve found online. I actually did your proportions, but omitted the dates, vanilla, and cinnamon, as I typically don’t like the vanilla milk at the store. Your proportions are perfect. If people are desiring more creamy milk, they can cut the water. I’ve also read that the longer you soak the almonds, the creamier the texture.

I actually measured out all of my ingredients and did a bit of scientific study (I’m a chemist by trade, so, I nerded out a bit), and I found that my 150 grams of almonds, raw, after a 24 hour soak became 250 grams — 100 grams of water absorbed!! That’s CRAZY! I’d definitely recommend people try the shorter soak vs. the longer. I will warn that the longer you soak the nuts, the more they will start to ferment as they head towards sprouting stage. The batches I do with the 24-48 hour soak definitely have an “off” taste that you can tell the almonds have started to ferment. What’s great, however, is that a pinch of salt almost completely eliminates the off flavor, and really rounds out the milk. Definitely don’t skip that part!

I’ve found that the four cup amount is the perfect amount for my husband and I to try to consume, and ours lasted a little over a week before we had to say, “nope, that’s done”. Remember to shake before use as this will separate unlike store-bought milk that contains emulsifiers to keep it all uniform.

Thanks, Angela, for a tried-and-true recipe! I did a little video of my “making of”, you can check it out on my Instagram (megan_jenkins_) and will be doing a post on my recipe (totally giving you credit) this week on my blog (amacaday.com). Keep up the great work, and grow that baby!

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483 Marja August 23, 2014
Recipe Rating:

Made almond milk for the first time last week. What a super, simpel, delicious recipe. I used cheesecloth, went perfect. And the tast is indeed far better than the ones I buy in the supermarket. And oh, it is well worth to freeze a little leftover in icecubes.

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484 Marilena August 28, 2014
Recipe Rating:

Hi Angela,

Thank you for your recipe and the pictures! I make almond milk on a regular basis but lately I’ve noticed that it goes bad very quickly in the fridge and separates. Do you think it’s because the almonds might be old?

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485 Silvia August 28, 2014

Best almond milk recipe ever!

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486 Carole August 29, 2014
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Joe, you are funny and your recipe was entertaining. Thank you and I will be making this soon, looks easy and good!

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487 Sarah September 4, 2014
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Easy and very yummy! I used a square of sheer cotton muslin for my nut milk ‘bag’. I think I cut 6 good sized squares from a metre of fabric for a total cost of $6. I didn’t find I needed to sew into a bag shape or attach a drawstring. I just line my stainless mesh strainer with the sheer muslin and pour the mixture in. When most of the milk has drained, I gather it up and twist until I get the last of the milk out. The square of muslin can be easily rinsed and hung up to dry. Don’t pay big $ for nut milk bags. They cost about $18 on average here in Oz.

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488 Claire September 6, 2014
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I bought a nut milk bag of of Etsy for about 2 dollars…

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489 Alex September 7, 2014
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Wow. Wow! I was so excited when almond milk first hit stores and was so disappointed when it turned out to be this watery waste of time. But this!! I used dry roasted almonds and used a pair of cut up stockings as I don’t have the nut milk bag and it turned out amazing!! Even better is that delicious residue which gives you two great outputs for the price of one!! Thanks is much for sharing this recipe. I’m officially in love!!

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490 Stepha September 22, 2014

Do you ever put salt in the soaking water? I’ve read that it helps activate the enzymes that de-activate the enzyme inhibitors.

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491 Raquel October 1, 2014
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I’ve made this a few times now and it’s suuuuuuuuuuuper delicious! I add more water than the recipe calls for, because I prefer my milk not too rich. Does anyone have an idea on the nutritional facts of this? Fat/calories/etc?

I love your site, and congratulations on your little one! :)

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492 Laiza October 24, 2014

Hello Angela, thank you for posting this recipe!

I am new to plant-based “milks”. I want to buy organic raw almonds. Do you a website that sells it?

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493 Arely Palacios October 24, 2014

Where do you recommend buying vanilla beans. I live in Houston, tx. I’ve thought about buying them from online, any suggestions?

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494 Barbara November 1, 2014

I make a quart of nut milk at one time, but find that the milk turns sour by the seventh day. Any suggestions how to make it last two more days?

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495 Barbara November 1, 2014
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You can purchase nuts online go to Food to Live These nuts are not from America and have not been treated with chemicals.

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496 Izaak November 11, 2014
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Thank you for your step by step instructions, it really helped me to make my own almond milk and it is tasty too.hey would also like to share some of my findings that would be a great help to all your readers
http://www.body-in-balance.org/healthy-food/health-benefits-almond-milk/

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497 mariam November 12, 2014

This recipe sounds awesome! Can’t we use a regular strainer instead of the but bag?

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498 wallie November 14, 2014

Try using your leftover almond pulp, dried a bit, instead of Graham crackers when making our shells. Yum!

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499 Stephanie Yeatts November 15, 2014
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Just made this, it tastes soo much better than store bought almond milk!! Thanks for the recipe :)

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500 Nancy November 16, 2014
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I peeled the almonds (after soaking and rinsing)- took about 5 minutes. Didn’t need to strain
Yummy

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501 Leslie November 20, 2014
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Your recipe makes the most delicious almond milk anywhere! I’ve been making it since last November!

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502 Alicia November 25, 2014

This looks amazing and I am eager to try it. I wonder though–is it more expensive to make homemade almond milk? Nuts are so insanely expensive. Just curious.

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503 Michelle December 7, 2014
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I really enjoy this almond milk recipe. I have made it several times. My most recent batch is not as good. Bi think it is the almonds, because I did not change anything else.
I am looking for an affordable source for raw almonds. I prefer not to purchase 25 pounds at a time. I prefer organic. Do you have any sugestions?

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504 Michelle December 7, 2014
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I really enjoy this almond milk recipe. I have made it several times. My most recent batch is not as good. I think it is the almonds, because I did not change anything else. Upon talking to some friends and reading the article you shared, I believe the almonds I have are sprayed with PPO and that affected the flavor of the milk. I’m wondering if any one else has experienced this. Were this my first batch of
homemade almond milk, I would not make it again.
I am looking for an affordable source for raw almonds. I prefer not to purchase 25 pounds at a time. I prefer organic. Do you have any suggestions?

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505 Jennifer December 7, 2014

Hi, are you able to tell me what the carb count for this milk is please?

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506 REBEKAH December 30, 2014

Hi! I’m wondering if you have any recipes that utilize the left over pulp. Thanks!

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507 Tiana January 3, 2015

Hi! I was wondering where you purchased that milk jar from!? I have been looking every where for a good one, thanks!

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508 Kate January 5, 2015

Thank you SO MUCH for this post; it was exactly what I was looking for!

Might you be able to include links to your favourite almond pulp recipes? I have found regular almond flour recipes for baking but I am excited at the possibility of using them in “oatmeal, hummus, homemade granola, smoothies, cookie or muffin batter, crackers”, or more.

Thanks again!
Kate

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509 Jelina January 11, 2015
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I just made this recipe this morning and it is delicious. One question though- I noticed that while the almond milk after straining through the cheese cloth does have the vanilla flavor, that most of the vanilla bean particles don’t actually end up in the milk. Was that the same for you? Would getting some of that in the milk cause the milk to have more of a vanilla flavor?

Thank you for the recipe, whole30 coffee saver!!!

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510 elizabeth sewell January 16, 2015
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I second the use of nylons! I just used some that I bought at the right aid. They are also not very messy – since I don’t have anyone to hold them I used the elastic band to secure them around the bowl edges!

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511 Hannah January 22, 2015
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I just made this, and it’s the most delicious, creamy, satisfying milk I’ve ever had. I’m never disappointed with your recipes. Thank you!!

Ps… Do you know about how many calories are in a cup?

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512 Farzana January 26, 2015

Can I use my juicer instead of cheese cloth ? Has anyone tried ??

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513 Eliza February 4, 2015

Thank you so much for providing the information about PPO gas and almonds… I had no idea. I am so glad that I reread this recipe before using almonds that have PPO on them. I know that you posted this recipe a long time ago, but I am excited to make almond milk & will wait one more day to get raw almonds that have not been chemically treated.

I also wanted to say thank you so much for your book and your entire blog! I especially appreciate your honesty in sharing about your past eating issues. I have been in recovery for quite some time but I am still getting to a more balanced and loving place with food. Your recipes have allowed me to feel free of guilt and shame and the ability to feel like I am feeding and a satisfying myself all at the same time! It’s been a miracle, and I am super grateful to you… Thanks!!!

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514 Mick Sibley February 8, 2015

I’m new to the homemade milk world. Anybody have a suggestion for an online almond retailer? Also, any suggestions for where to get quality glass milk jars? Thank you and have a great day.

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515 Denise February 9, 2015
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I have tried it twice. Its more watery than store bought. Definitely not as tasty because of that. I will continue to buy store bought (without carrageenan).

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516 Jen February 14, 2015
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I made this a second time today but I didn’t have a vanilla bean so I used alcohol-free vanilla extract. There was a big difference in taste! If you can afford the vanilla bean then definitely go for it. PS. how do y’all clean the nut milk bag? I put in dishwasher and then launder it in washing machine with kitchen towels but it still has dried food in the seam.

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517 Raymond Kwong February 15, 2015

3.5 cups of water to 1 cup of almond is about 30% nut concentrate which I think should be comparable to the milkyness of cows milk and I am going to try out the recipe. I wonder whether it is good or bad to bring the milk content to a boil or slow heating up before cooling it down and store in the fridge. This I thought may prolong the shelf life of the milk.

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518 Gigi February 15, 2015

Just made this for the 1st time! I used about an 8″ strainer, lined it with cheesecloth (used a rubber to hold it in place), placed strainer over wide mouth bowl and poured away. Less than 5 minutes to blend and pour. It’s in the kitchen dripping away while I catch up on paperwork in my office!

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519 Jenne February 16, 2015

Thank you for this simple and delicious sounding recipe. I have a few questions. Do you know roughly the nutritional content of the milk and also is there a good way to add calcium to it. I ask because I don’t feed my toddler dairy and as he weans off of breastmilk I want a healthy “milk” to give him but that also contains enough fat and nutrients to sustain growth! Thanks!!

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520 Francis February 21, 2015

My wife and I just made this recipe and it is delicious. We used the vanilla extract because vanilla bean is expensive. Eventually I’d like to grow my own for various uses but that isn’t set up quite yet. The only issue we had with this is that we don’t have a nut bag, so we used a sieve which wasn’t quite as effective and gave us a thick textured, frothy milk. Still very good, but next time we will get a nut bag, and hopefully find a cheaper bulk source of almonds. (We spent 6 dollars on almonds alone for this recipe, not exactly saving money over the almond milk we’d normally get at the store.

I was wondering how long this normally lasts in the refrigerator? Sorry if you’ve already answered that.

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521 Sarah February 22, 2015

Where do you buy your almonds from? Thanks!

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522 plasterer bristol March 2, 2015

This sounds nice, thanks for posting up this recipe for us.

Simon

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523 Mylene March 3, 2015

Hello,

This is awesome! I cant wait to try it!

Has anyone made homemade granola with the material left in the bag?
Thanks in advance!!!!

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524 Addie March 7, 2015
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Fantastic pictures! They really helped me with making my first batch! I’m going to purchase a nut bag stat, that cheese cloth really is very messy. The cinnamon and pinch of salt were the perfect addition. I added a squeeze of Stevia for my husbands sweet tooth. Thumbs up from him! Thanks for your blog!

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525 AJ March 13, 2015

Great recipe, even better writing style! Enjoyed your post, thank you!

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526 Katie March 23, 2015
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Yummmm! I’m having homemade almond milk in my tea right now. Your photography is beautiful here. I’m starting a food blog and my first post will be almond milk. Making the almond milk is totally worth it. Once you go homemade nothing else compares! You can make milks with any other nuts and seeds as well. Pecan milk mixed with pumpkin pie spices makes a lovely egg nog alternative. I’ll be posting my almond milk post soon. Your site is an inspiration!

Katie

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527 Natalie March 31, 2015

I’m so excited about this recipe. I just bought an almond milk made with dates, vanilla bean, and sea salt at a juice store and it was like a milkshake! I wanted to see if I could find one to mimic it, and this sounds like the winner!

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528 Laila April 2, 2015

Hi, I love the way you have made it so clare and simple to follow. I was just wondering that does it harm your body if you skipped the soaking part?

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529 Tricia April 10, 2015

This looks great- trying it now. Almonds are soaking and will be having with vegan pb cookies (!)

Angela- I have a question:
I’ve just started using vanilla bean. I extracted just the paste from inside and put it in my “nana icecream” but it didn’t really give it the vanilla taste I was anticipating. Does the entire bean need to be used, like you say to do here, in order to get that flavor in things? Or did I just not use enough of the paste?

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530 Angela (Oh She Glows) April 10, 2015

Hi Tricia,

For this recipe I used the entire vanilla bean (I roughly chop it in a few pieces before adding it to the blender).

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531 ken noble April 11, 2015
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just awesome so easy to follow , need to go find a nut bag thank you for posting

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532 Kim April 15, 2015

Try squeezing the milk into a batter bowl or large glass measuring cup. That way, you can easily pour the milk into your storage container.

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533 Joyce Rushakoff April 16, 2015

I can not wait to try your almond milk recipe. Your web site is not only insightful. but also hilarious! I happen to live in a “small city”, so finding a nut sack, firguretivly and literally, may be a bit difficult. I will try my best.

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534 Laurie April 19, 2015

I thoroughly enjoyed this post. And did in fact, giggle. Pinned and will be going to Fleet Farm to buy some almonds.

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535 Linda April 23, 2015
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Oh, YUM! I just tried this. I’ll never go back to store bought – Thanks!

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536 Diana Guerra April 24, 2015

Are sprouted almonds the same as soaked. I buy sprouted almonds from blue organic and the y look like the dry ones on your post. So if my almonds are sprouted should i still soak them. I thought sprouting them was taking them one step further than soaking.
Thanks, Diana.

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537 Sophia May 4, 2015

This recipe was so delicious! I added a bit of cocoa powder and peppermint oil to mimic a flavor that is sold at a pressed juicery – so tasty – thank you!!

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538 susan May 4, 2015
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LOVED this recipe…made a great batch of almond milk. I finally got a vitamix and so glad i did. i made coconut milk too!

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539 Terri May 5, 2015
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Wow, this recipe is wonderful and so easy! Thank you for sharing.

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540 Karli Weber May 7, 2015
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Can you give some recipes on what to do with the pulp? You gave a lot of great examples but I’m not the best at making up recipes. By the way, this was my first attempt at making homemade almond milk and it was amazing.

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541 Jenicka May 14, 2015
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Love your website and the whole concept of you! haha I’m a fellow GTA resident and I’m a food scientist who likes to eat clean so I love your recipes and style.

I bought a vitamix and have been making your almond milk recipe in small batches twice a week every since- so delicious!

Half out of laziness and half wanting to retain all the healthy goodness of almonds, I decided not to strain out the pulp and the result is an even creamier milk that is amazing in my coffee. I consider it my daily serving of almonds. It’s a gazillion times better than boxed almond milk- my goodness, and with no preservatives or functional ingredients added, it’s just perfect.

Thank you SO much! Keep up the awesome work!

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542 Jazmine May 23, 2015
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Taste great and easy to do. I used half coconut water. No chemicals. I love it. I make a little at a time for when I need it.

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543 Tyne May 24, 2015
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We made this this past weekend and WOW it’s delicious! SO much better than anything you can buy! I love the addition of dates and cinnamon. We definitely need to invest in some nut bags though, cheesecloth was pretty messy. Thanks so much for sharing!

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544 Joan June 8, 2015

What can I do with the almond pulp after I make almond milk ??

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545 Sarah June 15, 2015

Hi Angela,

thank you for posting this and all this beautiful pictures (and great description – made me laugh!).
I think I finally find the courage to make almond milk myself. Looks makable! :)

One more thing: I was wondering if you could tell me what Recipe Plugin you’re using. I was looking for something non-intrusive and simple like yours. Thank you!

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546 Pao June 16, 2015
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Very interesting receipes!!! sound easy to make some as im new in clean food : ))
May i know about calories for this almond milk?

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547 weaknessforcats June 16, 2015

So, you get 1/4 of a quart of almond milk out of what looks like 100 or so almonds. That would require about 500 gallons of water to grow those nuts which are converted into 1 cup of milk.

I’m sure it’s delicious.

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548 Lauren W. June 24, 2015
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It was my first time making almond milk and I’m so glad I used your recipe! It turned out DELICIOUS!! Thank you!

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549 Kithai July 2, 2015
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This was far better than every other recipe I’ve tried. And since I bought medjool dates and use them instead of the dates I normally use, it got even better. Definitely worth it!

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550 christine July 14, 2015

Do you have any recipes for using the leftover almond pulp? I have tons of it in my freezer now and I can only add so much to smoothies!

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551 Marie Lundberg July 17, 2015

Do I have to dry the almond paste to bake with it or may I use it damp as is? For muffins or crackers etc

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552 Ashley July 20, 2015
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Thanks to your wonderful instructions my first batch of almond milk was a complete success and my second, third, fourth and fifth came out perfect! I am so grateful you shared all this info because drinking homemade almond milk is an amazing experience. It has such a good and creamy flavor. I don’t know if I’ll ever be able to drink store bought again. It’s heaven in a glass. I actually enjoy the process of making it. I got my nut milk bag from Amazon and I order Madagascar vanilla beans from them too. It is still expensive but I wind up paying a dollar a bean verses five dollars a bean from the store. I have to make a fresh batch every two to three days because I can’t seem to stop drinking it.

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553 Cheryl July 22, 2015

Can anyone answer this…I live in Florida, I left my almonds out too long and some mold grew on top of the water, and the almonds got a little slimy. I rinsed them off really well and went ahead and made the almond milk. The next day I noticed the milk was a little thick, but I thought maybe the nut bag I used let too much through. But now the milk is really thick-like Kefer. I have still been using it….thinking maybe it was ok…today it’s got the mucus strands like you find in a bottle of Kombucha.Now I am wondering if it’s going to make me sick? I have been ok so far……has this ever happened to anyone else??? How do I know if the bacteria making it thicken are good or bad?

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554 Julie July 28, 2015

How long does this almond milk stay good in the fridge? Cna’t wait to try it!

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555 Roberto July 31, 2015
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Simply EXTRAORDINARY!!!! Just added a taste of honey.

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556 tami August 1, 2015
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The milk is so much creamier after soaking the almonds!! I didn’t add anything but vanilla. I used it to make a homemade Frappuccino with instant coffee and agave nectar. It was soooo yummy! Tasted kinda hazlenutty! Thanks for the tips!

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557 Helen August 3, 2015

Hi
I discovered that the wash bags you use in the washing machine for your delicate washing make great nut milk straining bags. :)

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558 ashley August 10, 2015
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Do you have any links to recipes you love from the left over almond pulp?

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559 norskejan August 13, 2015
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This recipe is the BEST. Perfect as is, and I am making it often! Thank you for sharing.

To the person who linked the chocolate-coconut cookie recipe with the leftover almond pulp/meal, you should remove it, because I learned the hard way yesterday that leftover almond pulp does not work for these cookies. After failed cookies, and a bit of research, I learned you must use dry ground almond meal.

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560 Jamie August 15, 2015
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I just made this! I put it in my cold brew iced coffee and used a shaker to mix it. I am in love with this and I was decided that I only liked my coffee with cream. I’ve been trying to cut back on cream or half and half and this is amazing! I was surprised to see how much it made with only 1 cup of almonds.

. Tip: I had a mesh bag that said it was for produce that is the same material as the nut milk bag. It was incredibly cheap at the grocery store, and it worked like a charm. :) thanks for this recipe and you’re funny too! I loved reading it and now I know how easy it is to make almond milk at home and I will never use store bought again! I know exactly what’s in it and it’s delicious.

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561 Aaron August 20, 2015

Can you use blanched almonds? Or should it be raw only? Thanks

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562 Fiona August 21, 2015
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Nice recipe! Thanks for posting it. I wanted to mention that I often use the pulp in my home made soap – makes a great scrubby bar.

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563 wry August 23, 2015
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I have been making this recipe since you first posted it. Thank you so much! The additives in non-dairy beverages always make my stomach hurt. It turns out that a certain brand of almond milk might only have 2% almond content! It’s empowering to make your own food and know exactly what’s going into it.

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564 Chef Patty Ann September 7, 2015

Go to canning section in hardware store and buy fruit jelly straining bags (2 to a bag). They are same as bags used for straining nut purée, and will be less expensive. I use a Pyrex 2 cup measuring cup with bag folded over sides to catch purée. Placing a clean quarter-sheet pan under staging area will keep spillage to minimum and you will not have waste as you reintroduce what is spilled back into cup. Please consider removing skins off of almonds after soaking, using rough textured towels. Your end product will be noticeably much better. Chef Patty Ann

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565 Bryan September 8, 2015

You can go to the hardware store and buy paint bags they work great.

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566 Donna September 10, 2015
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I just had to share something! I made my third batch of almond milk today, the second time from this recipe. Love it! For my first two batches, I used a fine mesh strainer lined with cheesecloth. It worked, but it was messy. I wanted to make my third batch today and had hoped to find a nut bag at my favorite Sprouts Market. They didn’t have any, and their cheesecloth was $5 for, I think, a 2 yard square. BUT, while I was in produce, I came across some reusable mesh produce sacks. You get THEEE of them attached on a cardboard for, get this, $2.49. They are machine washable, have a good draw string (not needed for this purpose). I figured if I had to, I could use two bags, one inside of the other, but it wasn’t necessary. It worked great with just one bag. The bag is somewhat square in shape but was not a hindrance at all. I turned it inside out to remove the pulp, and it released much easier than trying to get it out of the cheesecloth. I was so happy with my alternative, cheap and efficient solution, I just had to share! If it didn’t work, I was going to try a new pair of pantyhose next! LOL!

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567 Linda September 13, 2015

Instead of the nut milk bag, I wonder if you could use an unbleached coffee filter placed in a sieve over a bowl?

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568 Lauren September 19, 2015

How long does this milk last in the fridge?

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569 Cathy September 23, 2015

I love the bottle (not the mason jar one) you use in this post. What brand is it? Thank you. And I’ve been making this recipe once a week now. Love it so much.

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570 Ryn Rupprecht September 26, 2015
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Best milk I ever tasted. Made it 3 times already. Just can’t get enough. Thank you Angela.

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571 Angie October 4, 2015
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Hi!! I really really like this postt and how you put the picture as sample. It’s so helping.. I just want to know how did you storage the milk so it will last for days since I can’t make it everyday :(( Thankyouu!!!

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572 diana October 12, 2015

Can’t wait to try, without preservatives, how long does this milk last in frig?

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573 diana October 12, 2015
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Hmm, strained almonds, could this be converted to almond paste? A lot of ppl mentioned using leftover almonds for desserts like carrot cake & cookies, maybe something can post some recipes bc I’ve never seen recipes using strained almonds. Btw I called Blue Diamond and the ingredients are 50 almonds (all that’s required by USDA), filtered water, jellying gum & vitamins. They removed carogena. They also make cashew milk: 50 cashews, filtered water, jellying gum & vitamins. I also called the Silk ppl but they’re not as transparent, they wouldn’t tell me how many almonds or cashews they use, but you can bet it’s not more than 50 (2 oz or 1/2 c) if they are not required to do so.

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574 whitney Wood October 12, 2015

I love this recipe! I used it a while ago and loved it! Just linked this recipe to my recent blog post!

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575 Vikki October 14, 2015

Fantastic recipe – have tried a few but this produces a creamy smooth mylk which i love. I just use a 50cm square of voile material (curtain material) which works a treat, nothing sticks, then i throw the pulp back in the thermomix, add some tahini, himalayan salt, a clove of garlic, a lemon, blitz and add water till you reach your desired thickness – delicious!

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576 GEC October 24, 2015
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I love this recipe it worked great the first time I used it
The knee-highs worked great while I waited for my nut bag order to come in from Amazon.
As for the vanilla beans, Again check Amazon, the vacuum bag of beans came to less than $2.00 a bean.

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577 Will Crocker October 25, 2015
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Delicious results! Great instructions and photographs. I’m not going back to the booed stuff. Thanks so much!
Will

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578 Jackie October 29, 2015

This looks amazing! Once made how long does the almond milk store in the fridge?

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579 kara October 31, 2015
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amazing recipe. thank you for sharing! do you know the nutritional info on this as you make it with dates etc?
thank you for your time!!
kara

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580 Charlene November 18, 2015
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I love this recipe! It’s my favorite almond milk to make so far and can’t wait to try it with real vanilla bean. Do you know if you can pick that up from Whole Foods?

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581 Leonora pharr December 7, 2015

Where can I buy a nut milk bag?
Thanks!!

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582 Cheryl January 17, 2016

Wow. Thank you. This was so simple to make. I used a cheese cloth first, than poured it through a new nylon knee high (an idea I read on another blog). It was able to catch the little fine bits of almond meal that the cheese cloth missed. It wasn’t alot, but enough to make a difference. Oh, I also added just a pinch of nutmeg.
Thanks again.

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583 Trish January 25, 2016
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+1 on using a nylon knee-high stocking as a strainer. It works fantastically well. I sweeten the milk with a tiny bit of liquid sucralose and vanilla extract and it is AWESOME.

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584 Heidi January 26, 2016
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This was my first time making almond milk and I absolutely loved it! So quick, easy and delicious! I couldn’t stop pouring myself tasters before it was chilled and after! My kids and husband loved it too! Only thing I did different is that I took the skin off the almonds before I blended it. I read it will keep the milk longer in the fridge and also keep all the nutrients in the milk when blending. Thank you for sharing! I will no longer buy carton almond milk! This way is so much taster, healthier and cost efficient!

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585 Laura January 28, 2016
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This is amazing! SO EASY! Doubled the recipe and used vanilla extract. Glad I found this recipe to make almond milk at home! Thank you for posting this! It truly is ten million times better than store-bought!

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586 Mer February 1, 2016

Hi Angela,

Just looking at storage options if I were to make a big batch of this homemade almond milk…have you ever tried canning or freezing it? Wondering if either would ruin the taste.

Thanks!

Mer

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587 Trish February 7, 2016

This recipe rocks! I used a single knee-high nylon stocking to strain the milk and it worked beautifully.

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588 Carl Bankes February 11, 2016

Did I note that your almond ‘milk’ is touted to be oil-free? Very likely it is not. All nuts have a significant content of natural oils and almonds are no exception. The oil content of Calif. almonds varies from 36% to 53% of dry kernel weight. (J. Amer. Soc. Hort. Sci. 123 (6): 1029-1033 1998). Almonds from some other countries may have an even higher content. No doubt some of the oil remains in the pulp but without question much goes into the liquid as well. I will assume that you were saying there are no added oils. Indeed the oils we consume are best if they are in their natural unrefined form as found in almonds and other nuts excluding peanuts which after all are legumes not true nuts.

Carl Bankes

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589 Ashley February 15, 2016

Angela is there a place in Niagara that you usually buy bulk almonds from? Just read those links and now won’t buy them at my go to Costco!

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590 Angela Liddon February 29, 2016

Hi Ashley, I buy them from Bulk Barn, Organic Garage, or Upaya Naturals (an online Canadian store). Hope this helps!

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591 Judiit February 24, 2016

I’ve never made home made milk. How long can I keep in fridge/how long does it last?

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592 Angela Liddon February 25, 2016

Hi Judiit, this recipe keeps in the fridge for up to 3 to 4 days. I’d suggest storing in the coldest spot (typically the back) rather than on a door. Good luck! I hope you enjoy it. :)

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593 Tammy February 28, 2016
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I used this recipe to make Almond milk for the first time ever. It tastes delicious and I’ll being making some overnight oats with this tomorrow. I’m currently following weight watchers and dates increase the point value per serving to get the sweetness but I wanted my first attempt to follow the recipe exactly. I have a few different flavours of sugar-free syrups for coffee so I think the next batch I make I will skip the dates and experiment with the syrups for sweetness. May have to do some taste testing challenges with the family to try out the various flavours.

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594 Brittany March 3, 2016
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I’ve never had store-bought almond milk, but this is pretty good!

One thing I decided to do was toast the almond bits. It smells amazing, and makes a great topping for ice cream.

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595 Angela Liddon March 4, 2016

Great idea for the almond bits, Brittany! Yum :)

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596 Elaine March 6, 2016

Hi!

Do you have any recipes of using the almond meal? I have quite a lot from the last few batches of almond milk I made and I don’t have a dehydrator and don’t really want to keep using them for crackers; what other use did you have for it?

Thank you!

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597 Nikki April 2, 2016
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I’ve been converting my friends to almond milk, one by one. SOOO GOOD!
I have one cup of almond milk with 2 shots of espresso for an iced latte – seriously better than any latte I’ve had.
Time saving tip: I put all the ingredients in the blender at once to eliminate a step.
Def wish I could find a good recipe for the almond pump. Suggestions welcomed!

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598 Triund Baba April 22, 2016

Thank you so much for this easy substitute for dairy milk with good use of almond pulp…. I’ll definitely will make

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599 Angela Liddon April 22, 2016

Hi Triund, I hope when you give it a try you absolutely love the results!

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600 Leigh Conroy-Horscraft April 22, 2016
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I made my first home made batch of almond milk today, your advice was amazing – thank you! I also love your glass milk jar!

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601 Angela Liddon April 22, 2016

I’m so glad to hear it went well, Leigh!! I hope you’re enjoying it – I always find homemade almond milk such a treat. :)

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602 ella April 25, 2016

can i do something with the mashed up almond? thanks

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603 Angela Liddon April 26, 2016

Hi Ella, great question! I’d suggest using the leftover almond pulp to make a great granola, as in my Easy Almond Pulp Granola on p. 276 of The Oh She Glows Cookbook. It’s delicious served with homemade almond milk, in a parfait, or sprinkled over overnight oats. Hope this helps!

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604 Maya April 26, 2016

I peeled the soaked nuts before blending (the peel slips off very easily) and it helped remove some of the bitter flavor.

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605 Laura May 15, 2016

This looks absolutely delicious. Can you not also make Almond Milk by mixing nut butter with water though?

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606 halley May 18, 2016
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I had already purchased the cheese cloth, so went ahead and made it and used a fine mesh sieve first, then ran it through the cheese cloth. I laid the cloth over a bowl first and poured it in and didn’t have any issues. The cloth I bought was pretty large so just cut it into the size I needed. Came out great! Will definitely be making this again.

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607 LeAnn May 18, 2016
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I just left all the almonds and dates in the milk when I stored it in the fridge. I strain it in a regular metal strainer when I drink it. Frozen bananas make a great smoothie. I also used pumpkin pie spice…delicious. Has anyone tried doubling or tripling this recipe? Also, can this be froze?

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608 ben May 20, 2016
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My wife and I also made one at home the other day. Yummm. Here are our pictures:

https://blog.healthmatters.io/2016/05/19/homemade-raw-veggie-almond-milk/

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609 Janice May 21, 2016

I tried making almond milk yesterday, used blanched almonds and bottled water.I’ve just remembered that I forgot to digard the soaking water and blitzed it altogether!! Is it safe you drink it??

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610 Sarah May 25, 2016

Can this recipe of almond milk be frozen? If so for how long?

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611 Stephanie June 19, 2016
Recipe Rating:

Absolutely delicious! I previously used another recipe and it wasn’t very good. Just made this one and I can’t stop drinking it! I went ahead and purchased the real vanilla beans and used ground cinnamon. I used 3 cups water because more is too watery for me. I always soak my nuts so that was a no-brainer. Will make it again soon – thank you for your specific recipe – it is a winner!!

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612 Angela Liddon June 20, 2016

So glad to hear this recipe works for you, Stephanie!

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613 Kay Fountain June 24, 2016

Hi. Can the milk be frozen so that it can be made in bulk?

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614 VJ July 2, 2016
Recipe Rating:

I loved the post and recipes
one wee suggestion- peal the skin after soaking in hot water a skin comes off easily
when blended or pureed you are left with no or hardy any residue
when I blended in Ninja few almonds crunch was there but when did it in Vitamix there was none
just a thought
VJ

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615 Tanya L July 9, 2016
Recipe Rating:

I use unbleached cotton. It’s cut it squares a bit bigger than the bowl I use to strain my nut milk. works like a dream…lol old farmer’s trick my grand mother use to use this trick to strain cows milk.. I figured it would work for this purpose too and it works quit well. Makes a smooth milk easily resuable and washes well.

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616 Angela Liddon July 11, 2016

Great trick, Tanya! Thanks for sharing. :)

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617 Mandy July 12, 2016
Recipe Rating:

Thanks for this awesome recipe! Soo good and creamy. I used a French press to sift out the almond pulp and it worked perfectly. If you have trouble pressing it, stir it up, press, pour and repeat. There are no almond chunks in my milk. Just wanted to share!

Mandy

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618 Angela Liddon July 12, 2016

Thanks for sharing, Mandy! :)

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619 Than July 22, 2016

Hi

Great recipe, but when i used the nut milk bag, the vanilla beans are stuck in it. Any tips? would adding the vanilla bean after the the nut milk bag is used and blend it a second time be ideal?

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